Mock Crab Claws
Recipe Description
Yield: 10 - 12 crab clawsIngredients
- 300 grams (1 1/3 cups) potatoes
38 grams (2 2/3 tablespoons) walnut
2 teaspoons white sesame seeds
38 grams (2 2/3 tablespoons) tang flour (Wheat starch, available at Asian markets)
1/2 carrot
Batter:
75 grams flour (5 1/4 tablespoons)
15 grams (1 tablespoon) sweet rice flour|glutinous rice flour
3/4 teaspoon baking powder
1/2 teaspoon salt
110 ml (3 3/4 ounces, just under 1/2 cup) water
1 1/2 tablespoons oil
Seasoning:
1/2 teaspoon salt
1 teaspoon Granulated sugar|Sugar
1 1/2 tablespoons oil
Other:
oil for deep-frying
- Boil the potatoes until they are tender and mash.
Boil the walnuts in boiling salted water for 5 minutes. Drain. Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is to remove the bitter taste from the walnuts).
Heat wok and add oil for deep-frying. When oil is ready, add the walnuts and deep-fry until they turn golden. Remove and cool. Dice.
Toast the sesame seeds.
Rinse the carrot, peel and cut into thick strips.
In a large bowl, mix together the batter ingredients. Mix together the first five ingredients into a type of dough. Mix in the seasonings. Divide the dough into 10 - 12 sections. Form each portion into the shape of a crab's claw.
Heat wok and add oil for deep-frying. When oil is ready, dip each claw into the batter and then deep-fry until it turns a golden color. Serve hot with worcestershire sauce or seasoned salt.
This article uses material from the "Mock Crab Claws" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
