This is one delicious and super easy to make appetizer for any occasion and its guaranteed to be a hit! Chinese deep fried crab claws are typically served in a upscale Chinese restaurant usually on a set menu. There is another variation that uses bamboo shoots instead of the crab claws served at higher end dim sum restaurants as well. These take minimal amount of time to prepare and to cook and they look incredible!
- 8 pre-cooked crab claws, half shelled
- 16oz or 1lb tiger prawns
- 3cm piece fresh ginger, minced
- 1 cup panko bread crumbs
First mince up your ginger, then de-shell all the prawns.
I like to make this very simple so just take the prawns and the ginger, add to a food processor, and blitz until the prawns are a smooth paste.
You will have to get a separate bowl of water to touch the prawn paste, as it will be very sticky.
Next get a cup of egg wash. Just take an egg white and mix in a cup of cold water.
Now with your paste and breading ready, take approx 2oz of prawn paste and form into a ball with your hands wet.
Then gently push the each crab claw into the ball. Form the ball again around the crab claw and make sure the edge of the crab claw is not exposed as the paste will fall off if it’s not connected well.
Now dip each claw into the egg wash and quickly transfer into the bread crumb mix, coating it evenly with a layer of the panko.
Rest all onto a baking tray lined with foil or parchment. Then place the whole tray in the freezer to let the paste set and freeze slightly.
After about 30-60 min, take these out and they are ready to be fried.
Drop into deep fryer or 2-3 inches of canola oil for approx 3-4 min, until golden and crispy. Tell me what you think about this recipe!