Deep-Fried Crab Balls 50 grams canne d crab meat 3 eggs 25 grams xianggu or black mushrooms, soaked 25 grams sliced bamboo shoots 2.5 grams chopped ham 100 grams spinach leaves 5 grams rice wine 1.5 grams salt 5 grams cornstarch 15 grams flour 500 grams peanut oil (20 grams to be consumed) Clean the crab meat, and chop into a mash together with the mushrooms and bamboo shoots. Put in a bowl, add the rice wine and salt, and beat until you have a paste. Form 20 small balls, beat the eggs in a separate bowl, add the cornstarch and slat, and mix thoroughly. Chop a small portion of the spinach leaves very finely and shred the remaining (spinach). Set a wok over a high heat, let sit for a minute or two, then add a touch of the peanut oil and heat to 350 degrees. Add a spoonful of the egg mixture and make a think pancake. Before the egg sets completely, put a ball of the crab meat in the middle and fold the pancake in two. Use a spatula to seal the edges of the pancake. Make 20 of these egg and crab meat balls and place on a serving platter. In a bowl, add the flour and add enough water to make a thin paste. Lightly coat the crab balls with this flour mixture, then sprinkle with the ham and the chopped spinach leaves. Wipe the wok clean with paper towels, reheat and add a few teaspoons of peanut oil, just enough to coat the wok. When the oil is at the right temperature, about 325 degrees, add the shredded spinach and stir-fry until it turns a bright green. Remove and drain, then arrange on a round serving platter. Continue to heat the wok to 350 degrees and add the remaining oil. When the oil is hot enough, add the crab balls one by one. Deep fry until golden, remove and drain, then place on the platter with the spinach and serve hot.

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