Deep-Fried Crab Towers

Deep-Fried Crab Towers

　　Deep-Fried Crab Towers

Ingredients:

    400g fresh crab meat, 75g fatty pork, 125g lean pork, 10g fresh shrimp meat, 1 egg, 20g chopped chives, 2 water chestnuts, 12 crab shells, 750g cooking oil (consumes 100g), monosodium glutamate, refined salt, pepper, dried starch, and a small amount of breadcrumbs.

Preparation:

(1) Wash the crab shells, soften them with boiling water, then cut them into 24 round shells with a diameter of 3cm using scissors and set aside.

(2) Mince the lean meat, dice the fatty meat, chopped chives, and water chestnuts into fine pieces. Mash the fresh shrimp meat and mix it with monosodium glutamate, refined salt, pepper, fresh crab meat, and egg white using chopsticks until well blended. Divide the mixture into 24 portions, place them on the prepared crab shells, and shape them into tower-like forms with pointed tops and wider bases by hand. Lightly coat with dried starch, arrange them on a plate, steam in a steamer for 10 minutes, then remove.

(3) Heat oil in a wok. Dip the steamed crab towers in beaten egg, then coat them with breadcrumbs, and deep-fry them in the hot oil. After about 2 minutes, when they turn light yellow, remove them with a strainer and place them on a plate to serve. Garnish the plate colorfully. Serve with two small dishes of Zhejiang vinegar and dipping sauce.

Features:

Light yellow in color, tender and fresh in texture, with a crispy and fragrant exterior—this is a delicious dish for autumn.