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Crispy Crab Claws
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Serves : 4
Preparation time : 20 minutes
cooking time : 15 minutes
Ingredients :
10 to 12 fresh crab claws, cracked and cleaned
150g fresh or canned crab meat
6 cloves garlic, minced
2 teaspoons crushed coriander roots and stems
2 teaspoons oyster sauce
2 tablespoons fish sauce
1/2 teaspoon white pepper
2 egg yolks
40g breadcrumbs
oil for deep-frying
Thai or Chinese plum sauce, for dipping
1 to 2 limes, cut into wedges, to serve
Method :
Crack the claws and carefully remove the meat reserving the claws and shells.
Mix the crab meat, garlic, coriander roots, oyster sauce, fish sauce and pepper thoroughly. Add enough egg yolks to bind the mixture.
Grease your hands with oil and shape the crab meat mixture around the claws.
Roll the claws in the breadcrumbs to coat.
Heat the oil in a wok to medium hot. Gently lower the claws into the oil and cook until golden brown, about 7 minutes each. Remove and drain on paper towels.
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