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Yield: 10 - 12 crab claws


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
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
1/2 teaspoon salt
1 teaspoon Sugar
1 1/2 tablespoons oil
oil for deep-frying


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.