Crisp-Fried Crab Claws Recipe
Crab claws are readily available from the
freezer cabinet of many Asian stores and supermarkets. Thaw them
thoroughly and dry on kitchen paper before coating them.
Ingredients: (Serves 4)
50 g/2 oz/⅓ cup rice flour
15 ml/1 tablespoon cornstarch (cornflour)
2.5 ml/½ teaspoon granulated sugar
1 egg
60 ml/4 tablespoons cold water
1 lemon grass stalk, root trimmed
2 garlic cloves, finely chopped
15 ml/1 tablespoons chopped fresh cilantro
(coriander)
1-2 fresh red chilies, seeded and finely
chopped
5 ml/1 teaspoon Thai fish sauce
Vegetable oil, for deep-frying
12 half-shelled crab claws, thawed if frozen
Ground black pepper
For the chili vinegar dip:
45 ml/3 tablespoons granulated sugar
120 ml/4 fl oz/½ cup water
120 ml/4 fl oz/½ cup red wine vinegar
15 ml/1 tablespoon Thai fish sauce
2-4 fresh red chilies, seeded and chopped
Method:
First make the chili vinegar dip. Mix the
sugar and water in a pan. Heat gently, stirring until the sugar has
dissolved, then bring to the boil. Lower the heat and simmer for 5-7
minutes. Stir in the rest of the ingredients, pour into a serving bowl
and set aside.
Combine the rice flour, cornstarch and sugar
in a bowl. Beat the egg with the cold water, then stir the egg and water
mixture into the flour mixture and beat well until it forms a light
batter.
Cut off the lower 5 cm/2 inches of the lemon
grass stalk and chop it finely. Add the lemon grass to the batter, with
the garlic, cilantro, red chilies and fish sauce. Stir in pepper to
taste.
Heat the oil in a deep-fryer or wok to
190°C/375°F or until a cube of bread browns in 45 seconds. Dip the crab
claws into the batter, then fry, in batches, until golden. Serve with
the dip.
Happy Cooking,
Carol |