Crab Meat Lion's Head - Shanghai Recipe
Use This Recipe To...
Meal Planning
Other
Serving Size
Ingredients:
| 3 ts | Oil |
| 1 tb | Cornstarch mixed with 3 tb. |
| 1 lb | Celery or chinese cabbage |
| 1 tb | Light soy sauce |
| 4 sl | Minced ginger |
| 2 | Scallions |
| Black pepper | |
| 1 tb | Cornstarch |
| 1 ts | Salt |
| 2 ts | Sherry |
| 2 |
Eggs
|
| crab meat | |
| 6 oz | Chopped cooked or canned |
| 1 lb | Ground pork |
| water |
Directions:
Cut celery/or chinese cabbage into 2-inch segments.Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs.
Heat oil then fry meat balls until brown, approximately 8 minutes.
Add broth and cover.
Simmer for 15 minutes.
Add celery or Chinese cabbage.
When cabbage is done but crisp, add water cornstarch mixture to thicken.