Introduction: Fried Chinese Crab Balls

Picture of Fried Chinese Crab Balls

These little guys make awesome hors d'oeuvre, as well as elegant entrées. Here I've made crab, shrimp, and lobster balls, and I'll show you how to do it!

Step 1: You Will Need...

Picture of You Will Need...

1 pound of Sea-Meat. (Crab, Shrimp, Lobster, etc)
1 tablespoon corn starch
1 tablespoon oil (or bacon fat)
1 teaspoon of finely ground salt
1 teaspoon sugar
1/2 teaspoon sesame oil
1 egg white, lightly beaten
A few dashes of white pepper powder
Wonton skins

Wok / deep fryer
measuring cups
bowl and whisk
knife and cutting board
small food processor

Step 2: Mix It Up

Picture of Mix It Up

Give the egg white a quick and justified beating until it becomes frothy. Then in a food processor, add in the sea-meat and the seasonings. Blend until the ingredients form a paste.

The non seafood ingredients make 1/4 cup (4 Tbsp) of .... sauce?
I divided the mix proportionately to the seafood I had
I used 2 Tbsp with my 8 oz of crab, and 1 Tbsp with the shrimp and Lobster respectively.

Pro Tip: save time by sticking to a single bottom-feeder.

Step 3: Cut It Up

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Slice the wonton sheets into thin strips...
And for Reason's sake, don't do it one at a time!

Next, make a bed of wonton strips for your balls.

Step 4: Roll It Up

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With wet hands, form the gooey goodness into small balls and roll 'em around on the bed of wonton skins. Make sure to thoroughly coat your balls. If needed, wet your hands while forming to keep the skins down.

Step 5: Fry It Up

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Deep fry your balls in a  wok (or deep fryer) until they turn golden brown. (I let 'em cook for about about 60-80 seconds) I used roughly 3/4 of a 48oz bottle of vegetable oil.

If you have any leftover wonton strips, toss 'em in for some delicious little crunchies!

Don't be a Richard and pour the oil down the drain! You can re-use it by sifting it back into an empty container with cheesecloth or a thin cloth napkin.

Step 6: Chow Down

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Serve it up with some sweet chilli or hot sauce.



Woodchucks (author)2013-06-02

These where freaking delicious! Thanks for the recipe!

American Ruin (author)Woodchucks2013-06-02

Glad you liked 'em!

wreichardt (author)2013-06-01

Ha!...... A Richard.

American Ruin (author)wreichardt2013-06-02

I'm glad someone got that.

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