Crisp-Fried Crab Claws

Name: Crisp-Fried Crab Claws
Yield: Serves Four
Cuisine: Thai
Ingredients: vegetable oil, for deep-frying; 12 half-shelled crab claws, thawed if frozen; ground black pepper; 45 ml/3 tbsp granulated sugar; 120 ml/4 fl oz/½ cup water; 120 ml/4 fl oz/½ cup red wine vinegar; 15 ml/1 tbsp Thai fish sauce; 2-4 fresh red chillies, seeded and chopped; 15 ml/1 tbsp cornflour (cornstarch); 2.5 ml/½ tsp granulated sugar; 1-2 fresh red chillies, seeded and finely chopped; 5 ml/1 tsp Thai fish sauce; 15 ml/1 tbsp chopped fresh coriander (cilantro); 1 lemon grass stalk, root trimmed; 2 garlic cloves, finely chopped; 1 egg; 60 ml/4 tbsp cold water; 50 g/2 oz/⅓ cup rice flour

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Crab claws are readily available from the freezer cabinet of many Asian stores and supermarkets. Thaw them thoroughly and dry on kitchen paper before coating them.

Ingredients

50 g/2 oz/⅓ cup rice flour
15 m

Asia
Thailand
Fish course
Starter
Pescatarian
South East Asia
Gluten-free

Method

First make the chilli vinegar dip. Mix the sugar and water in a pan. Heat gently, stirring until the sugar has dissolved, then bring to the boil. Lower the heat and simmer for 5-7 minutes. Stir in the rest of the ingredients, pour into a serving bowl and set aside.
Combine the rice flour, cornflour and sugar in a bowl. Beat the egg with the cold water