Stuffed Crab Claws with Shrimps 蝦釀蟹鉗

Stuffed Crab Claws with Shrimps 蝦釀蟹鉗

Ingredients:

For stuffed crab claws

  • 18 cooked frozen crab claws;
  • 1 1/2 lb (750 g) shrimps, about 30;
  • 1 tablespoon cornstarch;
  • 3/4 cup (180 ml) vegetable oil.
  • For ginger vinegar dipping sauce

  • 1 tablespoon minced ginger;
  • 3 tablespoons Chinese red vinegar;
  • 1 teaspoon sesame oil.

For garlic mayonnaise sauce

  • 2 teaspoons finely minced garlic;
  • 1/2 cup mayonnaise;
  • Sea salt, adjust for taste.

Recipe:

For stuffed crab claws

Make 18

  1. Clean crab claws and take out shell, leave one half the claw;
  2. Clean shrimps and devein;
  3. Wrap them in paper towel to dry;
  4. Mince shrimps in a food processor;
  5. Wrap crab claws with mince shrimps;
  6. Press to form a ball;
  7. Cover lightly with cornstarch;
  8. Add 3/4 cup (180 ml) vegetable oil to a sauce pan over medium high heat;
  9. Place stuffed crab claws in when oil gets hot;
  10. Cook for a minute or shrimps start to turn pink;
  11. Flip them and cook for another minute or until golden;
  12. Take them out on paper towel;
  13. Plate with sauces;
  14. Serve hot.

For ginger vinegar dipping sauce

  1. Add Chinese red vinegar to minced ginger;
  2. Marinate for 30 minutes or more;
  3. Add sesame oil for finishing.

For garlic mayonnaise sauce

  1. Add mayonnaise to minced garlic;
  2. Mix well;
  3. Add sesame oil for finishing.

Go back to top