Stuffed crab claws

Stuffed crab claws

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Acquire 8 fresh crab claws. Crack the shell, keeping the pincer part of the claw attached to the meat. Carefully remove the shell from the main part of the claw, keeping the meat intact. Set these aside in a cold place while preparing the ‘stuffing’. With a cleaver, mince 300 g of prawn meat and then, using the flat of the cleaver, work into a paste on the chopping board. Mix in 1/2 teaspoon of salt, 1/2 teaspoon of light soy sauce, a few drops of sesame oil and a few grinds of white pepper. Mould the prawn paste around the claw meat, being sure to leave the pincers exposed. Dust with a little flour, before deep-frying in hot oil for about 5 minutes until golden brown. Drain and serve immediately with some red vinegar.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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