Fried crab claws
This dish uses mashed rice as the batter. If the rice is difficult to shape, adding a small amount of water before kneading will help the batter stick better
How to make it
1
Cut off the shell of the crab claws, leaving the claws intact
2
Use warm rice. Put it in a bowl and mash it with a rolling pin
3
Lightly coat the crab claw meat with plain flour, then divide the mashed rice into two equal parts and wrap the meat around it
4
Place in deep-frying oil heated to 160-170°C and fry for 3-4 minutes. If the oil is too hot, the fish will burst, so it's important to cook it slowly at a low temperature
5
Once the surface is lightly browned, it's ready. Remove to a wire rack to drain the oil and sprinkle with salt while still hot
6
Serve in a bowl and you're done. If you have some, it's a good idea to garnish with some maple leaves
Ingredients for 2 people
-
- crab claws
- Two
-
- cooked rice
- 50g
-
- cake flour
- A little
-
- Fried oil
- Appropriate amount
-
- salt
- A little
[PR]
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