Thai Fried Crab Claws with Chili Vinegar Dip

Ingredients

  • 20 half shelled crab claws
  • 1/2 cup rice flour
  • 1 tbs corn starch
  • 1/2 tsp sugar
  • 1 egg
  • 4 tbs cold water
  • 1 lemon grass stalk, white part only
  • 3 garlic clove, minced
  • 1 tbs cilantro, chopped
  • 2 red chilies, seeds removed and finely chopped
  • 2 tsp Thai fish sauce
  • canola oil for frying
  • 3 tbs sugar
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1 tbs Thai fish sauce
  • 4 red chilies, seeded and chopped
  • Combine the rice flour, corn starch and sugar in a bowl.
  • Beat in the egg with the cold water and mix until it forms a light batter
  • Cut off the lower 2 inches of the lemon grass and chop it finely.
  • Add the lemon grass to the batter along with the garlic, cilantro, red chilies and fish.
  • Season lightly with salt and pepper.
  • To make the chili dip, mix the sugar and water in a pan, stirring until the sugar has dissolved, then bring to a boil.
  • Lower the heat and simmer for 5-7 minutes. Stir in the rest of the dip ingredients and set aside.
  • Heat the vegetable oil in a wok, deep fryer or a heavy bottomed sauce pan.
  • Heat the oil to 360 degrees.
  • Pat the crab claws dry and dip into the batter. Let the excess batter drip off.
  • Drop the battered claws into the hot oil a few at a time.
  • Fry until golden brown, about 3 minutes.
  • Pour the chili vinegar dip into a serving bowl and serve with the crab claws

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