Yield: 10 - 12 crab claws
Ingredients:
- 300 grams (1 1/3 cups) potatoes
- 38 grams (2 2/3 tablespoons) walnut
- 2 teaspoons white sesame seeds
- 38 grams (2 2/3 tablespoons) tang flour (wheat starch, available at Asian markets)
- 1/2 carrot
- Batter
- 75 grams flour (5 1/4 tablespoons)
- 15 grams (1 tablespoon) glutinous rice flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 110 ml (3 3/4 ounces, just under 1/2 cup) water
- 1 1/2 tablespoons oil
- Seasoning
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 tablespoons oil
- Other:
- Oil for deep-frying
Preparation:
Boil the potatoes until they are tender and mash.
Boil the walnuts in boiling salted water for 5 minutes. Drain. Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is to remove the bitter taste from the walnuts).
Heat wok and add oil for deep-frying. When oil is ready, add the walnuts and deep-fry until they turn golden. Remove and cool. Dice.
Toast the sesame seeds.
Rinse the carrot, peel and cut into thick strips.
In a large bowl, mix together the batter ingredients.
Mix together the first five ingredients into a type of dough. Mix in the seasonings. Divide the dough into 10 - 12 sections. Form each portion into the shape of a crab's claw.
Heat wok and add oil for deep-frying. When oil is ready, dip each "claw" into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.
Boil the walnuts in boiling salted water for 5 minutes. Drain. Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is to remove the bitter taste from the walnuts).
Heat wok and add oil for deep-frying. When oil is ready, add the walnuts and deep-fry until they turn golden. Remove and cool. Dice.
Toast the sesame seeds.
Rinse the carrot, peel and cut into thick strips.
In a large bowl, mix together the batter ingredients.
Mix together the first five ingredients into a type of dough. Mix in the seasonings. Divide the dough into 10 - 12 sections. Form each portion into the shape of a crab's claw.
Heat wok and add oil for deep-frying. When oil is ready, dip each "claw" into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.
