Fried Crab Claws with Shrimp
The crab claws are sweet and succulent. Frying them could add a finger-licking crispy texture to it. Serve with your favorite sauce and enjoy!
Print Recipe
Equipment
- Pot
- Bowl
- Knife
- Fork
Ingredients
- 12 Crab Claws
- 600 g Shrimps
- 2 Eggs
- ½ tsp Salt
- ½ tsp Sugar
- ½ tsp White pepper
- 1 tbsp Corn starch
- As required Sesame oil
- 1 cup Bread crumbs
Step-by-step Guide
- Defrost crab claws and shrimps at room temperature. Steam the crab claws for 5 minutes if they are not precooked.
- Pat dry both crab claws and shrimps for the best texture.
- Smack the shrimps with a knife, then mince them by the back of the knife.
- Add salt, sugar, white pepper, corn starch, sesame oil and beaten eggs to the minced shrimps.
- Keep mixing and slapping the minced shrimp into a bowl until sticky.
- Form shrimp paste onto crab claws. Coat with bread crumbs.
- Heat oil to boiling then reduce heat to medium. Deep fry until golden brown.
Cooking Tips
- The texture of shrimps will be mushy if chopping them by the cutting edge of a knife. Do not do so.
- Keep stirring the claws while frying to avoid sticking on the bottom of the pot.
- Serve with cocktail sauce, sweet chilli dipping sauce or ranch sauce.