Quick & Easy

Crab claws with sweet and sour dipping sauce

Crab Claws


Crab claws
Sweet and sour dipping sauce


1.Make batter by sifting dry ingredients into bowl, gradually add water, mix to a smooth batter.
2.Next prepare dipping sauce by draining pickles, place liquid into pan. Shred pickles finely. Place pickles, water, chilli sauce, tomato sauce, soy sauce, sugar and cornflour into pan with reserved liquid, stir until combined. Stir until sauce boils. Reduce heat, simmer for three minutes.
3.The shell around the fat end of crab claws is generally lightly cracked when purchased. Gently remove the shell from fat end of claw, if necessary, tap gently with mallet or rolling pan to crack the shell further. Do not hit too heavily, or crab meat will be damaged. Leave shell on largest nipper, this makes a handle for holding the claw.
4.Shell prawns, remove back vein. Chop prawn meat very finely, until prawn meat comes together in a thick mass. Finely chop shallots, celery and peeled ginger. Place prawn meat, shallots, celery, ginger and salt into bowl, mix well.
5.Divide prawn mixture into ten equal portions. With wet hands, take one portion of prawn mixture, flatten out in palm of hand. Place meat end of crab claw into centre of prawn meat, wrap prawn meat around crab meat. Wet hands again and mould prawn evenly all over crab meat. Coat crab claws lightly with cornflour.
6.Holding pointed claw end of crab claw, dip into prepared batter. Then place into deep hot oil and fry until golden brown and cooked through, approximately four minutes. Do not have oil too hot or batter will brown too quick and crab claw will not cook right through.
7.Serve one or two crab claws per person with a small bowl of prepared sweet and sour sauce.

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