These little morsels make awesome hors d’oeuvre, as well as elegant entrées. The mixture is similar to a classic crab cake mixture. But with a slight Cantonese influence as they are flavoured with celery leaves, spring onion and good quality oyster sauce. The mixture is wrapped around the claws and coated in breadcrumbs and deep fried to golden brown.
6 medium swimmer crabs, steamed until cooked and extract out all the flesh (you will get 50 gram of crab meat). Keep six claws intact.
80 gram chicken breast meat
2 tsp good quality oyster sauce
1 sprig celery leaves (daun sup), finely chopped
1 sprig spring onion
1 1/8 tsp white pepper
1/2 tsp salt
1 whole eggs
1 tsp sugar
1 tsp Pasti Sedap seasoning
500 gram oil for deep frying
1. Put all ingredients except breadcrumbs in a processor, pulse until combined but not too fine.
2. Divide the farce meat into six portions to prepare for assembly. Wet one hand, then gently wrap the farce meat around the claw, but keep the pincers uncovered. Then close your palm, pressing the paste to the claw to encase the fleshy portion. Smooth the surface over and dredge with breadcrumbs.
3. Deep-fry all the four claws in hot oil until cooked. Cool on a paper towel and serve warm.