Deep-fried crab claws in the pork and shrimp Holster (cang cua chien)

Ingredients for Deep-fried crab claws in the pork and shrimp Holster (cang cua chien)

Instructions for Deep-fried crab claws in the pork and shrimp Holster (cang cua chien)

To prepare the Deep-fried crab claws in the pork and shrimp Holster (cang cua chien) recipe, please follow these instructions:

Low first plum sauce. Scrape yolk flesh from the stone with a fork, then it turns into tiny strips. Set them aside. Came the vinegar and sugar in a saucepan and boil it into a pickle. Stir yolk into strips and pour the sauce into a bowl.

Mix all the other ingredients except crab claws and oil thoroughly in a bowl. Share the mixture into portions, so there is one for each krabbeklo, and form it into a Holster on the fleshy end of the kølerne, so the actual claw is free. Heat the oil up and fry the crab claws, to the Holster is deep golden brown. Take them up, let them drain and serve them along with plum sauce.

Tips:
Pickled plum: this Chinese fruit, almost a cross between a plum and an apricot, olive, is preserved in salted riseddike and have a very strong sweet taste with pleasant spicy undertones. Scraped pulp used to make plum sauce. Glass with pickled plums are available always in Chinese special stores.