Spicy crab balls recipe

Spicy crab balls

Ingredients (6 Servings):

• 12 dried shiitake mushrooms
• 2 small red chillies, seeded, finely chopped
• 3 garlic cloves, crushed
• 250g raw fresh crab meat
• 300g minced pork
• 1 egg white, lightly beaten
• 1 tbs vegetable oil
• 2 onions, sliced
• 2cm piece ginger, cut into thin strips
• 1.25L (5 cups) fish stock
• 2 tbs Lee Kum Kee Premium Oyster Sauce, plus extra to serve
• 300g egg noodles, cooked
• 6 baby bok choy, halved, steamed
• Coriander, to garnish

Method of preparation:

1. Soak mushrooms in boiling water for 10 minutes. Place half the chilli and two thirds of garlic in a bowl with the crab, pork and eggwhite. Season, mix well and roll into 18 balls. Cover, chill for 15 minutes.
2. Heat oil in a large pan over low heat. Add onion, remaining chilli and garlic, and ginger.
3. Stir for 1-2 minutes until softened. Add stock and drained mushrooms and simmer over medium heat for 5 minutes. Add balls and simmer for a further 5 minutes. Stir in oyster sauce and cook for a further 2 minutes.
4. Divide noodles and bok choy among balls and mushrooms. Drizzle with extra oyster sauce and garnish with coriander.

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