Using ingredient pork fat from loin
Deep-fried Crab Balls With Vinegar Dip
- 6 water chestnuts (peeled)
- 2 eggs
- 1 scallion
- 475 ml deep-frying oil
- 130 gr crab meat (fresh cooked)
- 32 gr pork fat from loin
- 30 ml black chinjiang vinegar
- 30 ml dry sherry
- 16 gr cornstarch
- 10 ml soy sauce (thin)