Instructions: 1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"

sauces).

2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape mixture into walnut-size balls.

3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.

4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling.

5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat.

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