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Crisp Fried Crab Claws |
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| Ingredients - |
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8 large Crab Claws
1/4 cup Rice Flour
2 tablespoons Cornstarch
1/2 teaspoon Sugar
1 stalk fresh Lemongrass, finely chopped
4 cloves Garlic, finely chopped
1 tablespoon finely chopped Chinese Parsley
1 to 2 teaspoons seeded and finely chopped Red Chile Peppers (optional)
1 teaspoon Soy Sauce
1 Egg
1 to 2 teaspoons Fish Sauce
1/4 teaspoon Freshly Ground Black Pepper
1/4 cup Cold Water
5 cups Vegetable Oil for deep-frying
Spring Roll Sauce
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| Preparation: |
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Rinse crab claws and pat dry. Combine rice flour,
cornstarch, sugar, lemongrass, garlic, Chinese parsley, red chile peppers,
soy sauce, egg, fish sauce, and black pepper; blend well. Stir in cold
water and mix well. Preheat oil for deep-frying on medium heat. Coat
crab claws with rice flour mixture. Deep-fry for 12 to 15 minutes, or
until golden brown. Drain on absorbent paper towels. Serve with spring
roll sauce. Garnish with lettuce leaves.
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