Deep Fried Crab Claws
Directions
- 1Chop up 760g shrimp
- 2Transfer to a blender
- 3Add in 100g crab meat, 1 tbs corn starch, 1 tsp chicken broth powder, 1/4 tsp of salt, 1 tsp of white pepper, 2 tsp of pure sesame oil
- 4Cover and blend until paste texture
- 5Lightly grease a plate with oil
- 6Transfer mixture onto plate
- 7Scoop up 1/2 cup for each ball
- 8Roll into a ball, create a small hole and insert the claw halfway
- 9Ensure there is no gap, roll with bread crumbs
- 10Heat on high, add 1 litre of vegetable oil
- 11Oil temperature at 320 degrees Fahrenheit
- 12Carefully drop in
- 13Make sure to rotate
- 14Reduce heat to medium high
- 15Remove and turn off heat
Ingredients
- 760 g Peeled, deveined shrimp
- 100 g Crab meat
- 1 tsp White pepper
- 1 tsp Chicken broth powder
- 2 tsp Pure sesame seed oil
- 1 tbs Corn starch powder
- 1 cup Panko bread crumbs
- 0.25 tsp Salt
- 2 L Vegetable oil
Equipment
knifefood processorbowlbrushmeasuring cupwoktongsdeep fryer
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