Preparation:
remove most of shell from claws, leaving claws and meat intact combine shrimp puree, salt, msg, 2 teaspoons cornstarch, sesame oil, and white pepper-mix well divide mixture into equal portions dust lightly with cornstarch coat hands lightly with cornstarch mold a portion around each piece of crab, leaving claws protruding heat oil in a wok, to 370 degrees add claws, a few at a time, and deep fry for 5 minutes, until golden on all sides remove to drain on a cooling rack and blot with paper towels arrange onto a serving platter serve hot, with or without a dipping sauce to the side |
