Product(s) Used for this Recipe
Swanson Chicken Broth

Meatballs In Crabmeat Egg Sauce

300g Minced Meat
4 Water Chestnuts, chopped
50g Carrot, finely chopped
2 Fresh Mushrooms, diced

½ Teaspoon each of Light Soy Sauce, Cooking Wine and Sesame Oil
1 Teaspoon Cornflour
Dash of Ground Pepper

1 Can Swanson Clear Chicken Broth (399 ml)
100g Fresh/Frozen Crab Meat
½ Teaspoon Oyster Sauce and Sesame Oil
1 Egg White
Dash of Ground Pepper
1 Tablespoon Cornflour + ½ Tablespoon Water
Cooking Detail
Meal Type: Entree
Cook Method: Stovetop
Preparation Time: 15 minutes
Serving: 4
1. Season minced meat with marinade together with chopped
chestnuts, carrot and mushroom till combined.
2. Using clean hands shaped 1½ tablespoons of minced meat into
round balls.
3. Arrange on steaming plate, steam over high heat for 10 minutes
until cooked. Remove and set aside while preparing the sauce.
4. For crabmeat sauce; bring Swanson Clear Chicken Broth to boil,
add in crabmeat, oyster sauce and cook for 2 minutes.
5. Thicken sauce by stirring in cornflour solution, turn off the heat
and swirl in lightly beaten egg white.
6. Season sauce with sesame oil and ground pepper, ladle over the
meatballs and serve hot.