Crisp Fried Crab Claws
Crab claws are readily available in the freezer cabinet in many oriental stores and supermarkets. Thaw out thoroughly and dry on kitchen paper before dipping in the batter.
Ingredients
- 50g / 2oz / ⅓ cup rice flour
- 15ml / 1 tbsp cornflour
- 2.5mI / ½ tsp sugar
- 1 egg
- 60mI / 4 tbsp cold water
- 1 lemon grass stalk, root trimmed
- 2 garlic cloves, finely chopped
- 15ml / 1 tbsp chopped fresh coriander
- 1-2 fresh red chillies, seeded and finely chopped
- 5ml / 1 tsp nam pla (fish sauce)
- vegetable oil, for frying
- 12 half-shelled crab claws
- ground black pepper
For the chilli vinegar dip:
- 45ml / 3 tbsp sugar
- 120ml / 4fl oz / ½ cup water
- 120ml / 4fl oz / ½ cup red wine vinegar
- 15ml / 1 tbsp nam pla (fish sauce)
- 2-4 fresh red chillies, seeded and chopped
Preparation
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- Make the chilli dip. Mix the sugar and water in a saucepan, 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 and set aside.
- Combine the rice flour, cornflour and sugar in a bowl. Beat the egg with the cold water, then stir the egg and water mixture into the flour mixture and mix well until it forms a light batter.
- Cut off the lower 5cm / 2in of the lemon grass stalk and chop it finely. Add the lemon grass to the batter, with the garlic, coriander, red chillies and nam pla (fish sauce). Stir in pepper to taste.
- Heat the oil in a wok or deep-fryer. Pat the crab claws dry and dip into the batter. Drop the battered claws into the hot oil, a few at a time. Fry until golden brown. Drain on kitchen paper and keep hot. Pour the dip into a serving bowl and serve with the crab claws.
Serves 4.