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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