Chinese Mock Crab Claws
Ready In: 25 mins
Serves: 3-4
Yields: 12 claws
Ingredients
Claw
- 1 1⁄3 cups potatoes
- 2 2⁄3 tablespoons walnuts
- 2 teaspoons white sesame seeds
- 2 2⁄3 tablespoons wheat starch, see note
- 1⁄2 carrot
batter
- 5 1⁄4 tablespoons flour
- 1 tablespoon glutinous-rice flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 3⁄4 ounces water
- 1 1⁄2 tablespoons oil
Seasoning
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1 1⁄2 tablespoons oil
cooking
- oil, for deep-frying
Directions
- NOTE: You are looking for Tang Flour sold in Asian Markets.
- Boil the potatoes and mash. Boil the walnuts in boiling salted water for 5 minutes. Drain. Add cold water to walnuts and boil again in salted water for 5 minutes. Drain and allow to cool.
- Heat wok and oil. Add walnuts. Deep fry until golden. Remove. Cool and dice.
- Toast sesame seeds.
- Peel and cut carrots into thick strips.
- Mix batter ingredients together.
- Mix the claw ingredients. Mix in seasonings. Divide into sections. Form each section into a claw [about 10 to 12].
- Heat wok. Add enough oil for deep frying. When ready dip claw into batter. Deep dry until golden. Serve with favorite sauce.
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