I have noticed of late that I have been fancying or craving for a lot of Asian cooking. Honestly, much of it is not so good for my waistline because it either has lots of carbs or are fried. Errr… What utter rubbish am I talking about? There are exceptions! Salads! Anyway, exceptions included I love my Asian food because they are sooooo good!!!!
So last night, I looked into our ‘mini mart’ and thanks to our friends, Simon and Veronica, I was able to put this on the table!
Crabmeat Balls served with slices of Cucumber, florets of Carrots and Sriracha Chilli Sauce
3 large eggs, egg whites and yolks separated
1/2 cup flour
1/2 cup breadcrumbs
3 cans of crabmeat (approximately 170 g each), drained
a handful of fresh coriander, finely chopped
1/2 teaspoon chilli flakes
2 lime, zest only
salt and pepper
First, place the eggs whites in a bowl, flour on one plate and breadcrumbs into another.
Next, place the egg yolks into a large bowl. Add the crabmeat, fresh coriander, chilli flakes, lime zest and season it with salt and pepper. Using your hand, mix them well and add a little bit of the crumbs to this mixture. Continue mixing and then divide it into 4 for large balls as a starter course or 20 bite sized ones as finger food. Divide them accordingly now.
To make them into balls, cup each of them in your hands and roll. Place it onto a tray and repeat this process till you are done with all of them. Then, with every ball, first, roll it on the plate of flour. Next, dunk it into the bowl of egg whites and finally, coat it with the breadcrumbs. Repeat this process for the remaining balls and place them back onto the tray. Once done, place the tray into the refrigerator for at least an hour before frying.
Heat a pot of oil to deep fry the balls. If needed, cook them in batches. Be sure the oil is hot enough but not super hot that it would burn the balls or explode upon lowering it into the pot. If you have a thermometer, the temperature should be approximately 180˚C. If not, fry a little piece of potato. Once it floats, the oil is hot enough for the balls to be fried.
Gently lower in the balls one at at time and fry them for about 2-5 minutes, depending on its size. Keep turning them around so they are beautifully golden on all sides. Once done, lift them out with a slotted spoon and rest them on a lined plate to remove any access oil. Serve them as soon as possible because they are best to be eaten whilst they are hot! I’ve served mine with cucumber slices, carrots and Sriracha Chilli sauce but you can surely get creative and serve yours with any other kind of sauce or veggies you prefer.