Pratad lom

Pratad lom

Pork and crab balls

By
From
The Complete Asian Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 large dried tofu skins
175g crab meat
250g pork fillet, finely chopped
60g pork fat, finely chopped
2 tablespoons fresh coriander leaves, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons egg, lightly beaten
1 tablespoon cornflour
oil, for frying

Sauce

Quantity Ingredient
2 tablespoons fish sauce
80ml white vinegar
2 garlic cloves, crushed
1/4 teaspoon salt
2 fresh red chillies, seeded and finely chopped
1/4 teaspoon Sambal ulek

Method

  1. Soak the tofu skins in warm water to soften. Drain well, then cut into twelve 10 cm squares.
  2. To make the filling, flake the crab meat, discarding any bony tissue, then chop finely. Place in a bowl with the remaining ingredients, except the oil, and mix thoroughly. Put a scant tablespoon of the filling on each tofu square, gather up the edges and tie in the middle to form a pratad lom (cracker ball) — a plastic-covered wire twist tie is ideal for holding the tofu skins together during steaming.
  3. To make the sauce, combine all of the ingredients in a small bowl and stir well to combine. Set aside.
  4. Steam the balls in a basket over simmering water for 10–12 minutes. Allow to cool slightly and remove the twist ties.
  5. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the balls, in batches, until crisp and golden. Drain on paper towel. Serve with the sauce.

Note

  • Won ton wrappers may be used instead of tofu skin, but the texture will be quite different.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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