Deep-fried Crab Claws
Ingredients:
12 crab claws
450g shrimp
40g fat pork
40g water chestnut
2 egg
4 tbsps flours
4 tbsps bread crumb
1 tsp salt
little corn flour
Seasoning:
1 egg white
1/4 tsp pepper
1 tsp sugar
2 tbsps corn flour
little sesame oil
Directions:
1.Wash fat pork, cut into pellets. Peel water chestnuts and smash.
2.Wash crab claws, steam over high heat for 10 minutes, break the crab claws with tongs but keep each claw whole.
3.Shell the shrimps and remove the intestine, mix well with a dash of corn flour. Rinse under water, wipe dry with kitchen cloth and freeze in a refrigerator for an hour.
4.Take out shrimps, smash and transfer into a big bowl, add salt, stir clockwise to form shrimp paste. Add seasonings, water chestnut and fat pork to stir well.
5.Coat the crab claws with shrimp paste to be balls, and then coat with flour, egg and crumb in turn.
6.Heat oil at 200℃, dump crab claws in and deep-fry for 8 to 10 minutes until golden brown, dish and serve.
