Deep fried pork with crab meat (hoy jor)

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
50 g Crab Meat Minced

50 g Shrimps Meat Minced

200 g Pork Minced With Fat

20 g Chopped Spring Onion

10 g Chopped Garlic

10 g Coriander Root

1 Teaspoon Black Pepper

1 Teaspoon Salt

3 Tablespoons Wheat Flour

1 Tablespoon Cassava Starch Flour

1 Tablespoon White Wine

1 Tablespoon Light Soy Sauce

2 Eggs

4-5 Sheets Bean Curd

Oil for Deep Frying


  • In a food processor, blend all three meats together, add the spring onions, garlic coriander root, black pepper, salt, flour, cassava starch, white wine, eggs and light soy together and blend some more.
  • For this you want a fairly course mixture. Soak the bean curd sheets in water for 30 seconds.
  • Lay out the sheet, spoon the pork mixture along the short side slightly in from the edge.
  • Roll up the sheet, you want the sheet several layers thick so that it doesn't break.
  • Tie pieces of string at regular lengths to form balls, you can see this in the photograph.
  • Steam for 10 minutes, remove and leave so that any water drains off.
  • Cut off the string, and cut into the balls.Heat the oil to medium hot.
  • Fry the balls until they go brown and crispy.
  • Serve With Plum Sauce, Chicken Sauce, Lettuce, Tomato .


Deep fried pork with crab meat (Hoy Jor), photo 1
Deep fried pork with crab meat (Hoy Jor), photo 2
Deep fried pork with crab meat (Hoy Jor), photo 3


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