Stuffed Crab Claws
1 1/4 pounds shrimp
3 ounces of lard
4 tablespoons cornstarch
12 medium fresh or
frozen cooked and shelled crab claws .
oil for deep-frying
FOR THE MARINADE 1 teaspoon salt
1 teaspoon sugar
1 teaspoon cornstarch
1 egg white, lightly beaten
1 teaspoon sesame oil
FOR THE DIPS
Shell and devein theshrimp. Pat dry with paper towels. Chop the shrimp and lard by hand or mince coarsely. Put in a bowl.
Prepare the marinade: Add the salt, sugar and cornstarch to the shrimp and lard. Stir vigorously for about 1 minute, or until the mixture becomes sticky. Add the egg white and stir again for about 1 minute, or until the paste is firm and elastic. Cover and let marinate in the refrigerator for about 30 minutes. Blend in the sesame oil.
Put the 4 tablespoons of cornstarch in a bowl. Holding the pincers of one crab claw, dip the meaty part in the comstarch (a); shake off any excess. Repeat with the rest of the claws.
Stuff the claws: Divide the paste into 12 portions. Lightly oil a plate. Holding the claw by the pincers, press a portion of the paste on the meat, covering a small area of the shell to seal it .Place on the lightly oiled plate. Repeat with the rest of the claws. To prevent your fingers from getting too sticky, wet them with cold water.
Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F. Carefully lower 6 claws into the oil, 1 at a time. Deep-fry for about 4 minutes, or until golden, turning each one occasionally. Remove each claw with a perforated spoon or tongs and drain on paper towels. Repeat with the remaining 6 claws.
Deep-fry all 12 claws together for a few seconds to crisp. Remove and drain. Serve the claws immediately. Pass the dips in separate saucers.