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Lobster Balls (Loong har kow)

June 6, 2017

Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 4

You will need
10 oz. lobster meat
1 oz. pork dripping
1 teaspoon cornflour
1/4 teaspoon pepper
pinch salt
1/4 teaspoon monosodium glutamate
1 teaspoon sherry
1 egg
3-4 slices bread
oil for frying

For garnish:
2-3 slices tomato
1 slice pineapple
1 glacé cherry
parsley

Mash the lobster with the dripping to a paste. Add cornflour, pepper, salt, monosodium glutamate and sherry and bind all together with the beaten egg. Shape into 12 balls. Cut the bread into very small squares, about 1/5 inch. Dip the lobster balls into the bread and deep fry for about 5 minutes. Drain and serve garnished with tomato, pineapple butterflies, glacé cherry and parsley.
Note Lobster balls are very good as an hors d’oeuvre or at cocktail parties.


© Shufunotomo Co., Ltd., Japan 1968
English text ©Shufunotomo Co., Ltd., Japan 1968

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