Crisp-Fried Crab Claws

Preparation info
  • Serves


    • Difficulty


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.


  • 50 g/2 oz/ cup rice flour
  • 15 m


  1. 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.

  2. Combine the rice flour, cornflour and sugar in a bowl. Beat the egg with the cold water