Looking for Chinese recipe for Shrimp Crab Claws?!
Looking for Chinese recipe for Shrimp Crab Claws?
I'm looking for a very good recipe for Chinese Crab Claws ( the ones with the minced Shrimp and crab meat, formed into a ball and placed around the actual crab claw), which is served a lot at Dim Sum. Can anyone help me? I've seen a few recipes but they are not "traditional" Chinese but rather a Canadian or American version. (No offence to anyone on here, I just prefer the real thing! *smile*). Thank you!
Answers:
It is not easy to make the authentic type, you need to have real fresh ingredients.
The shrimps have to be real fresh and you shelled and deveined them. Again, do not use frozen crab, you need fresh meaty crab with big claws, boil the crab with a bit of vinegar added in the water, this can help you to remove the shell.
<<<<<<<< Shrimp Crab Claws >>>>>> Serves 6
3 fresh meaty crabs with big claws, boiled, cut the claws, shelled,
400 g shrimps, deviened, shelled,
1/2 or 1/4 egg white, slightly beaten (depends on the size of your egg and also how much shrimp paste you would have)
Marinade of shrimps
1.5 teaspoon of cornstarch
1/2 teaspoon of salt
1/4 teaspoon of sugar
a pinch of white pepper
4 tablespoons of cornflour for coating
peanut oil for frying
1) Put shrimp meat in a blender or food processor to make a paste, add ingredients of marinade into the processor and blend for a few seconds or till smooth.
2) Remove shrimp paste to a bowl, add egg white to the shrimp paste bit by bit, stir till the paste is sticky and firm.
3) Remove shell of the crab claws, wet your hand with some water, wrap a big spoonful of shrimp paste to cover up the claw meat, at least 3 to 4 mm thick, roll it in the corn flour, repeat this with the other 5 claws.
5) Heat peanut oil in a wok over medium heat, when you see there are bubbles sticking on your bamboo chopstick, it means the oil is hot enough for deep frying. Put the claws in the hot oil, fry till golden in colour. remove and drain the oil with paper towel.
6) Serve with mayo, tartar sauce or Chinese red vinegar (chop some ginger or garlic and put into the vinegar - optional)
idk sorry
Shrimp Stuffed Crab Claws
Recipe courtesy Emeril Lagasse, 2000
Ingredients
2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
Salt
Cayenne
1/4 cup chopped green onions
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley
1 pound medium shrimp, peeled, deveined and finely chopped
1 large egg
1/2 cup bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
1 dozen cooked crab claws
1 cup all-purpose flour
Creole seasoning, recipe follows
Vegetable oil, for frying
Chopped cilantro, for garnish
Directions
In a medium saute pan, over medium heat, heat the
olive oil. When the oil is hot, add the onions and peppers. Season the
vegetables with salt and cayenne. Saute for 2 minutes. Add the green onions,
garlic, and parsley. Saute for 30 seconds. Remove the mixture from the heat
and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the shrimp,
egg, bread crumbs and cheese and mix well. Season with salt and pepper. Form
the mixture into 12 balls and with your hands, flatten each ball. Season the
crab claws with Creole seasoning. Form the shrimp mixture around the meat of
each crab claw. **If the filling is sticking to your hands, try wetting your
hands and then form the filling around the claws. Place on a parchment lined
baking sheet and refrigerate for 15 to 20 minutes, this will make the claws
easier to handle. Season the flour with Creole seasoning. Preheat the wok for
frying. Holding the claw end, carefully dredge in the flour mixture. Fry in
batches until golden brown, about 3 to 4 minutes, stirring occasionally for
overall browning. Remove and drain on paper towels. Season with Creole
seasoning. Place the stuffed claws on a servi
Ingredients
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly. Yield: 2/3
cup
Here are some website where you can get a bunch of them:
http://www.recipezaar.com/recipes.php?q=...
http://www.epicurious.com/recipes/find/r...
Hope this helps.
Good Luck!
Sorry I don't have the recipe but I am looking for it also