Crispy Fried Crab Claws
Golden in color with a crispy, finely bubbled exterior and a tender, savory filling.
Ingredients
meat crab (killed, claws removed)
6 (about 1800 g)
crispy batter (prepare in advance)
100 g
crab meat
50 g
peanut oil (for frying)
1000 g
shrimp paste
100 g
Instructions
1
Make crab claw filling
Kill the crabs and remove the claws. Blanch in boiling water for about 10 minutes until just cooked. Take the front sections and lightly tap the claw shells with a knife to extract the meat, keeping the end of the claw shell and the inner fan bones. Mix the shrimp paste with the crab meat evenly, then stuff the mixture onto the fan bones (about 12.5 g per claw) to restore the shape of the crab claws. Place on a plate, steam in a steamer over high heat for about 3 minutes until cooked, then remove.
2
Coat in batter and deep-fry
Heat a wok over medium heat, add the peanut oil and heat to about 70% hot. Remove the wok from the heat. Holding the end of each claw shell, dip in the crispy batter and place them vertically into the oil one by one. Return the wok to the heat and fry until light golden and crispy. Remove and arrange in a circle on a serving plate with the claw ends pointing toward the edge of the plate. Serve.
