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Crab is good. Enough said. Fried crispy and with shrimp, this makes a great seafood dim sum dish. You can dip it in sauce or salt. I prefer peppercorn salt or vinegar. Tartar sauce also works.

Ingredients (makes 10)

Cooking
  1. Boil crab claws in wok. Remove shell, leave 1 inch at the tip of the claw.
  2. Chop shrimp to a fine mush. Add salt, pepper, sherry, 1/2 the beaten egg, and 1 teaspoon of cornstarch. Blend mixture.
  3. Scoop 1 1/2 tablespoons of shrimp mixture on each crab claw. Use wet fingers to shape mixture smoothly around it. Leave tip as handle. Dredge claws evenly with remaining cornstarch.
  4. Dip claws in remaining 1/2 beaten egg. Coat evenly with bread crumbs.
  5. Heat oil. When hot, add crab claws. Deep fry about 12 minutes, until they become golden brown, turning occasionally. Drain on paper towel.
  6. Serve hot with dip.

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