Shanghai Style Fried Crab Claws (上海炸蟹钳)
上海炸蟹钳 (Shanghai Style Fried Crab Claws) is a popular dish in Shanghai cuisine, known for its crispy and flavorful crab claws.
Ingredients
- 8 fresh crab claws
- 1 cup cornstarch
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups vegetable oil for frying
Instructions
- Prepare the crab claws by cleaning and removing any excess shell.
- In a shallow dish, mix the cornstarch, salt, and white pepper.
- Dip each crab claw into the beaten eggs, then coat with the cornstarch mixture.
- Heat the vegetable oil in a wok or deep frying pan over medium-high heat.
- Carefully place the coated crab claws into the hot oil and fry until golden brown, about 3-4 minutes.
- Remove the fried crab claws and drain on paper towels to remove excess oil.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 18g
Supplies
Wok Shallow dish Deep frying pan Paper towels
Tools
Tongs Knife Whisk
Serving suggestions
Serve the Shanghai Style Fried Crab Claws with steamed rice and a side of stir-fried vegetables.
Tips & tricks
For extra flavor, you can add a sprinkle of Chinese five-spice powder to the cornstarch mixture before coating the crab claws.
Cost
$15