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  Added: May 19, 2006  •  Visited (883)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Crab Rolls
(Cha Cua)
What You Need:
STUFING
  • 2 ounces cellophane noodles (see Glossary)
  • 6 dried Chinese mushrooms, about 1 to 1˝ inches in diameter (see Glossary)
  • 1 tablespoon vegetable oil
  • 1 pound lean ground pork
  • 1 cup finely chopped onions
  • 12 ounces fresh or canned crab meat, thoroughly drained, picked over to remove all bits of shell and cartilage and broken into small bits
  • 4 egg yolks, lightly beaten
  • 1 teaspoon salt
  • ˝ teaspoon white pepper

    WRAPPERS
  • 1 recipe wonton wrappers, cut into 7-inch squares, or substitute 1 pound ready-made egg-roll wrappers
  • 1 egg lightly beaten
  • Vegetable oil for deep-frying

  • How To Cook:
    STUFING:
    1. First prepare the stuffing in the following way: In a deep bowl, cover the cellophane noodles with 4 cups of cold water; in another bowl, combine the mushrooms with 1 cup of warm water.

    2. In a 12-inch wok or 12-inch skillet, heat 1 tablespoon of vegetable oil over moderate heat until a light haze forms above it. Add the pork and, mashing it constantly with the back of a spoon to break up any lumps, cook it for 2 minutes, or until no trace of pink remains.

    3. With a slotted spoon, transfer the pork to a large bowl. Stirring constantly but gently, add the onions, crab meat, noodles, mushrooms, 4 lightly beaten egg yolks, salt and pepper.

    4. Divide the stuffing into 16 portions and pat and shape each one into a cylinder about 4 inches long and 1 inch in diameter.

    WRAPPERS
    1. To assemble each crab roll, place a cylinder of stuffing diagonally across the center of a wrapper. Lift the lower triangle over the filling and tuck in the point under it.

    2. Bring each of the two small end flaps, one at a time, over the top of the filling and press the points firmly down. Brush the exposed dough with lightly beaten egg and then roll the wrapper into a neat package.

    3. The beaten egg will seal the edges and keep the wrapper intact. Place the filled crab rolls on a plate and cover them with a dry kitchen towel. If they must wait longer than about 30 minutes before being fried, refrigerate them, covered with plastic wrap.

    4. Preheat the oven to the lowest possible setting. Line a large shallow baking dish with a double thickness of paper towels and place it in the center of the oven.

    5. Pour about 4 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy saucepan with oil to a depth of about 3 inches. Heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.

    6. Deep-fry the crab rolls, 4 or 5 at a time, turning them with a slotted spoon for about 4 to 5 minutes, or until they are golden brown and crisp. As they brown, transfer them to the paper-lined dish to keep warm in the oven while you fry the remaining rolls.

    7. Serve the crab rolls hot, arranged attractively on a large platter.

    To Make: about 16 rolls
    This recipe is also available in:
    Cuisine » Middle East » Vietnam
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Mushrooms
    Dish » Appetizers

     

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