Asian Fried Crab Balls

Ingredients

• 6 servings savory broth 
• 1 pound crab meat fresh
• 6 servings daikon radish cut into thin strips
• 1 large eggs 
• 6 servings enoki mushrooms 
• 1 tablespoon ginger fresh grated
• 1 large garlic clove pressed
• 2  green onions minced
• 6 servings nori strips toasted
• 6 servings radish sprouts 
• 0.3 cup sesame seed 
• 2 tablespoons soya sauce dark
• 6 servings vegetable oil 

Equipment

• food processor
• bowl
• paper towels
• ladle
• oven
• wax paper

Directions

1. Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides.
2. Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.
3. Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds.
4. Place on a wax paper-covered plate in the refrigerator until ready to fry.
5. Heat vegetable oil to 375 and heat oven to 20
6. Fry crab balls, in batches (making sure oil doesn't fall below 350), for 2 minutes or until lightly browned.
7. Drain on paper towels, and place in oven while frying the other balls.
8. Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori.
9. Serve immediately.