Mock Crab Claws

Description
Yield: 10 - 12 crab claws

Ingredients
300 grams (1 1/3 cups) potatoes 38 grams (2 2/3 tablespoons) walnut 2 teaspoons white sesame seeds 38 grams (2 2/3 tablespoons) tang flour (wheat starch, available at Asian markets) 1/2 carrot Batter: 75 grams flour (5 1/4 tablespoons) 15 grams (1 tablespoon) glutinous rice flour 3/4 teaspoon baking powder 1/2 teaspoon salt 110 ml (3 3/4 ounces, just under 1/2 cup) water 1 1/2 tablespoons oil Seasoning: 1/2 teaspoon salt 1 teaspoon sugar 1 1/2 tablespoons oil Other: Oil for deep-frying

Directions
Boil the potatoes until they are tender and mash.

Boil the walnuts in boiling salted water for 5 minutes. Drain. Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is to remove the bitter taste from the walnuts).

Heat wok and add oil for deep-frying. When oil is ready, add the walnuts and deep-fry until they turn golden. Remove and cool. Dice.

Toast the sesame seeds. Rinse the carrot, peel and cut into thick strips.

In a large bowl, mix together the batter ingredients. Mix together the first five ingredients into a type of dough. Mix in the seasonings. Divide the dough into 10 - 12 sections. Form each portion into the shape of a crab's claw. Heat wok and add oil for deep-frying. When oil is ready, dip each claw into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.