Crab Claws with Minced Prawn Stuffing

Shelled & stuffed with minced prawn, dipped in beaten egg & rolled in breadcrumbs and lastly, deep-fried until golden.  A tasty appetizer which is served in most chinese restaurants.  Best eaten with chilli sauce.

Ingredients:
16 crab claws, to be thawed
1 egg, to be lightly beaten
a bowl of breadcrumbs
cooking oil for deep-frying

Stuffing Ingredients:
600 g fresh prawns, to be shelled, deveined and finely minced
1/2 egg white, to be lightly beaten
1 tbsp oil
1 - 2 tbsp cornstarch
1 tsp sugar
1 tsp salt
a few drops of sesame oil
ground white pepper

Method;
In a bowl, add stuffing ingredients together and mix well.

Pat dry crab claws with kitchen paper.

With wet hands, wrap minced prawn mixture onto each crab claw.  Repeat procedure until mixture is used up.

In a small bowl, beat eggs lightly with a fork.  In another bowl, add breadcrumbs.  Dip each claw into egg mixture first before coating it with breadcrumbs.

Heat cooking oil in a wok and deep-fry until golden brown.  Drain on a tray lined with paper.

Serve hot with chilli sauce.

Bon Appetit!