Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fresh cooked crab meat
   2      ounces        pork fat from loin
   6                    peeled water chestnuts
   1                    scallion
   2                    eggs
   2      tablespoons   dry sherry
   1      teaspoon      salt
   2      tablespoons   cornstarch
     1/2  teaspoon      minced ginger root
   2      cups          deep-frying oil
                        ***VINEGAR DIP***
   2      tablespoons   black chinjiang vinegar
   1      tablespoon    yellow rice vinegar
   2      teaspoons     thin soy sauce
     1/2  teaspoon      sugar

Preparation:

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup. Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab ba