1. Skip to Menu
  2. Skip to Content
  3. Skip to Footer>

Dragon Hair Crab Claw

PDF Print E-mail



 

 

 

 

 

 

shrimp (peeled and deveined)
crab claw, cooked
filo shreds

Shell crab claw carefully, leaving just the singer pincer shell on. Chop shrimps finely, season with salt and pepper and mix well. Knead shrimp mixture until it turns into mousse form, approx. 5 minutes. Holding crab claw with one hand, coat the claw meat generously with shrimp mousse, pressing it firmly up to the pincer shell. Repeat this
step until all claws are covered. Refrigerate stuffed claws for at least 15 minutes before cooking to allow the stuffing to set.

Wrap each claw with filo shreds. In a wok, heat oil to 375º, place 2-3 crab claws in the oil at a time, and fry until they turn golden brown, about 8-10 minutes. Remove from oil, drain on paper towels and serve with sweet and sour sauce.

< Prev