Finely chop the crab meat,
pork fat and water chestnuts and add 2 eggs, 1 tablespoon wine or
sherry, 1/2 teaspoon salt and 1 tablespoon cornflour together with
the finely chopped root ginger and onion.
Blend well, then make into
small balls about the size of walnuts.
Heat up the lard over high
heat for about 3-4 minutes, then reduce the heat to moderate and
deep-fry the crab balls for about 5 minutes until pale golden.
Scoop them out with a
perforated spoon and serve them hot or cold.
Alternatively, place them
in a bowl with a little chicken stock - not quite enough to cover
them - then place the bowl in a steamer and steam for 15 minutes.
Now add the remaining wine
or sherry, salt and cornflour with the chicken stock and make a
white sauce over a moderate heat.