Chinese Mock Crab Claws

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READY IN: 25mins
SERVES: 3-4
YIELD: 12 claws
UNITS: US

INGREDIENTS

Nutrition
  • Claw
  • 1 13
    cups potatoes
  • 2 23
    tablespoons walnuts
  • 2
    teaspoons white sesame seeds
  • 2 23
    tablespoons wheat starch, see note
  • 12
  • batter
  • 5 14
    tablespoons flour
  • 34
    teaspoon baking powder
  • 12
    teaspoon salt
  • 3 34
    ounces water
  • 1 12
    tablespoons oil
  • Seasoning
  • 12
    teaspoon salt
  • 1
    teaspoon sugar
  • 1 12
    tablespoons oil
  • cooking
  • oil, for deep-frying
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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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