50 g (2 oz) rice flour
15 ml (1 tbsp) cornflour
2.5 ml (1/2 tsp) granulated sugar
60 ml (4 tbsp) cold water
1 stalk lemon grass, finely chopped
2 garlic cloves, finely chopped
15 ml (1 tbsp) chopped coriander
1 - 2 red chillies, seeded and chopped
5 ml (1 tsp) fish sauce
oil for frying
12 half-shelled crab claws
freshly ground black pepper
chilli vinegar dip
45 ml (3 tbsp) sugar
120 ml (4 fl oz) 1/2 cup water
120 ml (4 fl oz) 1/2 cup red wine vinegar
15 ml (1 tbsp) fish sauce
2 - 4 red chillies, seeded and chopped
1. To make the chilli dip, put the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Lower the heat and simmer for 5 - 7 minutes. Stir in the rest of the ingredients and set aside.
2. Combine the rice flour, cornflour and sugar in a large bowl. Beat the egg with the cold water, then stir the liquid into the flour mixture and mix well until it forms a light batter.
3. Add the lemon grass, garlic, coriander, red chillies, fish sauce and freshly ground black pepper.
4. Heat the oil in a wok or deep fat fryer. Pat dry the crab claws and dip one at a time in the batter. Gently drop the battered claws in the hot oil, a few at a time. Fry until golden brown. Drain on kitchen paper. Serve hot with the chilli vinegar dip.
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