Dry-Fried Crab Rolls
A traditional Cantonese deep-fried dish made with shrimp and crab meat wrapped in tofu skin, tied, steamed, then deep-fried until golden. Crispy on the outside and tender within, with a fragrant and savory flavor.
Ingredients
Crab meat (finely chopped)
300 g
Shrimp meat (washed and minced into a paste)
200 g
White pork (cut into small cubes)
20 g
Egg white
1
Soaked shiitake mushroom strips
15 g
Water chestnuts (cut into small cubes)
80 g
Tofu skin (moistened with a damp cloth)
3
Starch (25 g for the filling; remainder dusted onto the tofu skin)
50 g
Salt grass (for tying the tofu-skin rolls)
3
Lard (100 g actually used for frying)
1000 g
Yellow chives (cut into small cubes)
to taste
Fine salt
to taste
MSG
to taste
White pepper powder
to taste
Sichuan pepper
to taste
Minced ginger
to taste
Sesame oil
to taste
Instructions
1
Make the filling
Wash the shrimp meat and mince into a paste. Combine with the finely chopped crab meat, soaked shiitake strips, yellow chives, water chestnuts, and white pork (all cut into small cubes), then add the egg white, MSG, fine salt, Sichuan pepper, sesame oil, minced ginger, and 25 g of starch; mix until evenly blended.
2
Roll and shape
Lay out the tofu skin, wipe with a damp cloth to moisten, and sprinkle with dry starch. Spread the filling mixture over it and roll up into long cylinders. Tie with salt grass into individual segments about 3.5 cm long. Make 3 rolls in total.
3
Steam
Place in a steamer and steam until cooked through, then remove and untie the salt grass.
4
Deep-fry
Heat the lard and deep-fry the rolls until golden brown. Lift out and cut into pieces where they were tied, then arrange on a serving plate.
5
Season and serve
Drizzle with pepper oil and garnish decoratively. Serve with Chinkiang vinegar, sweet sauce, or plum paste for dipping.
