Deep-Fried Crab Balls with Vinegar Dip
| Yield: | 4 Servings |
| Categories: | Chinese, Seafood, Appetizers |
| 1/2 | lb | Fresh cooked crab meat |
| 2 | oz | Pork fat from loin |
| 6 | Peeled water chestnuts | |
| 1 | Scallion | |
| 2 | Eggs | |
| 2 | tb | Dry sherry |
| 1 | ts | Salt |
| 2 | tb | Cornstarch |
| 1/2 | ts | Minced ginger root |
| 2 | c | Deep-frying oil |
| VINEGAR DIP: | ||
| 2 | tb | Black Chinjiang vinegar |
| 1 | tb | Yellow rice vinegar |
| 2 | ts | Thin soy sauce |
| 1/2 | ts | Sugar |
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