CHINESE COOKING: Stuffed crab claws are delightful finger food to be served at family parties or as an appetizer dish at Chinese banquets.

STUFFED CRAB CLAWS釀蟹拑:

18 crab claws****                                                      

4 oz. ground pork

1 ½ lbs. shrimp                                                           

fine bread crumbs

cooking oil for deep-frying                                         

tapioca starch for dusting

Chinese red or “jit” vinegar 浙醋 as dipping sauce, optional

seasoning:

    1 ½ tsp. salt                                                 

    1/8 tsp. white pepper

    1 tsp. each sugar & rice wine or dry sherry                                     

    1 tbsp. tapioca starch

    1 egg white                                                             

    dash of light soy sauce

***Frozen crab claws are available at Chinese market***.

Rinse, shell, de-vein shrimp and pat dry shrimp. Mince shrimp either by chopping with a cleaver or by using a food processor fitted with steel blade. Add seasoning ingredients and ground pork into shrimp paste. Use a pair of chopsticks to mix in one direction until well-mixed. Cover and refrigerate 30 minutes.

Defrost, rinse and pat dry crab claws.  Season claws with a little salt and pepper to taste. Mould shrimp and pork mixture into 18 balls and flatten them out so that each ball is large enough to wrap around 1 crab claw. Dust claws with tapioca starch and wrap shrimp mixture securely around claws, moulding to cover each completely, exposing only the ends of the crap claw.  Roll each in bread crumbs. 

In wok or large non-stick saucepan, heat enough oil for deep-frying over high heat until very hot. Drop claws carefully into hot oil, reduce heat to medium high and deep-fry for 2-3 minutes or until golden brown. Drain on paper towels.

Serve right away with “jit” vinegar if preferred.