serves 4 - 6
115 g (4 oz) frozen white crab meat, thawed
115 g (4 oz) tofu
1 egg yolk
30 ml (2 tbsp) rice flour or wheat flour
30 ml (2 tbsp) finely chopped spring onion, green part only
2 cm (3/4 in fresh root ginger, grated
10 ml (2 tsp) light soy sauce
vegetable oil, for deep-frying
50 g (2 oz) mooli, very finely grated, to serve
for the dipping sauce
120 ml (4 fl oz) vegetable stock
15 ml (1 tbsp) sugar
45 ml (3 tbsp) dark soy sauce
1. Squeeze as much moisture out of the crab meat as you can. Press the tofu through a fine strainer with the back of a tablespoon. Combine the tofu and crab meat in a bowl.
2. Add the egg yolk, rice or wheat flour, spring onion, ginger and soy sauce and season to taste with salt. Mix thoroughly to form a light paste.
3. To make the dipping sauce, combine the stock, sugar and soy sauce in a serving bowl.
4. Line a tray with kitchen paper. Heat the vegetable oil in a wok or frying pan to 190°C (375°F) . Meanwhile, shape the crab and tofu mixture into thumb-sized pieces. Fry in batches of three at a time for 1 - 2 minutes. Drain on the kitchen paper and serve with the sauce and mooli.