Crispy Fried Crab Claws
A shaped dish made by mixing crab meat, crab claw meat, and shrimp paste to form crab claw shapes, coating them in leavening batter, and deep-frying. It has a golden color, crispy outer layer, and soft, tender filling.
Ingredients
Mud crabs (killed, claws removed)
6 pieces (1800g)
Crab meat
50g
Shrimp paste
100g
Crispy batter
100g
Peanut oil (approximately 150g used)
1000g
Instructions
1
Preparing the Crab Claws
Kill the crabs and remove the claws. Blanch in boiling water for about 10 minutes until just cooked. Take the front segments, lightly tap the claw shells with a knife, remove the meat, and keep the shell at the tip of the claw and the fan bone inside.
2
Stuffing with Shrimp Paste
Mix the shrimp paste evenly with the crab meat, then stuff onto the fan bones (about 12.5g per piece) to restore the shape of the crab claws. Place on a plate and steam over high heat for about 3 minutes until cooked. Remove.
3
Deep Frying
Heat a wok over medium heat, add peanut oil and heat to 70% hot. Remove from heat. Holding the tip of each claw shell, coat with the crispy batter, and place them vertically into the oil one by one. Return the wok to the heat and fry until light golden brown and crispy. Remove.
4
Plating
Arrange in a circle on the serving plate (with the tips of the crab claws pointing toward the edge of the plate) to complete.
