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.

Shanghai Style Fried Crab Claws (上海炸蟹钳)

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

  1. Prepare the crab claws by cleaning and removing any excess shell.
  2. In a shallow dish, mix the cornstarch, salt, and white pepper.
  3. Dip each crab claw into the beaten eggs, then coat with the cornstarch mixture.
  4. Heat the vegetable oil in a wok or deep frying pan over medium-high heat.
  5. Carefully place the coated crab claws into the hot oil and fry until golden brown, about 3-4 minutes.
  6. Remove the fried crab claws and drain on paper towels to remove excess oil.
  7. 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