| Ingredients | Direction |
|---|---|
| 8 oz pork fillet, chopped 5-3/4 oz canned crabmeat, drained 3 scallions, chopped finely 1 garlic clove, chopped finely 1 tsp Thai red curry paste 1 tbsp cornstarch 1 egg white vegetable or peanut oil, for deep-frying boiled rice, to serve Sauce 1 tbsp vegetable or peanut oil 2 shallots, chopped 1 garlic clove, crushed 2 large red chilies, seeded and chopped 4 scallions, chopped 3 tomatoes, chopped coarsely |
1. Put the pork and crabmeat into a bowl and mix together. Add the scallions, garlic, curry paste, cornstarch, and egg white, and beat well to make a thick paste. With damp hands shape the mixture into walnut-size balls. 2. Heat the oil in a wok and deep-fry the balls, in batches, for 3-4 minutes, turning frequently, until golden brown and cooked. Drain on paper towels and keep warm. 3. To make the sauce, heat the oil in a wok and stir-fry the shallots and garlic for 1-2 minutes. Add the chilies and scallions and stir-fry for 1-2 minutes, then add the tomatoes. Stir together quickly, then spoon the sauce over the pork and crab balls. |