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10 to 12
150 g
6
cloves
2
teaspoons
2
teaspoons
2
tablespoons
1/2 teaspoon
2
40 g
2
tablespoons
1
to 2
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Fresh crab claws, cracked and cleaned
Fresh or canned crab meat (about 1 cup)
Garlic, minced
Crushed coriander roots and stems
Oyster sauce
Fish sauce
White pepper
Egg yolks
Breadcrumbs
Oil for deep frying
Limes, cut into wedges, to serve
Thai or Chinese plum sauce, for dipping
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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.
-
Serve with plum sauce and limes.
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