Chinese Mock Crab Claws Food

SWEET & SOUR CRAB CLAWS

Steps:

• Rinse the crab claws with cold water and pat dry with paper towels.
• Heat up a wok and add the cooking oil. When the oil is heated, add the chopped garlic and ginger and stir-fry until aromatic, then follow by the crab claws. Quickly stir the crab claws a few times before adding the ketchup, chili sauce, oyster sauce, and sugar. Toss the crab claws around with the spatula before adding water. Bring the sauce to boil and then add the beaten egg. Let it cook for about 1 minute or until the egg is set. Stir the egg around, dish out and garnish with chopped cilantro. Serve immediately with steamed white rice.

CHINESE FRIED MOCK OYSTER

Steps:

• Soak the bean curd sheet to soften. In another bowl soak dried mushrooms in warm water for 25 minutes [or so] Drain the curd. Squeeze the mushrooms. Cut off mushrooms stems and dice. Save the strained soaking liquid to use then steam the mushroom pieces and bean curd for 8 minutes.
• Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces.
• Using a fork mix and mash steamed bean curd in a bowl and add the salt, sugar, cornstarch, sesame oil, pepper and MSG [if using].
• Now wipe bean curd sheet with damp cloth then trim the edges and cut into 10 pieces.
• Mix the batter ingredients until smooth and lump free. The mushroom water is the soaking liquid.
• Mix together the flour and water mixture until a glue type paste. If you can glue a picture in a book with it? You got it.
• Assemble:
• Lay bean curds so they form diamonds then place about a teaspoon of the mashed bean curd in the middle.
• Add a bit of the seaweed mixture then topping with another teaspoon of bean curd. You want bean curd, seaweed, bean curd.
• Fold the bottom over the filling so that it forms a triangle.
• Fold over the top.
• Brush generously with the glue mixture.
• Fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.
• To hot wok add oil.
• Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter.
• It hurts if it splatters. If needed use a splatter shield. Done right you shouldn't but stranger things have happened.
• Turn as needed until you deep-fry until golden brown (about 5 minutes]. Drain.
• Serve with Vegetarian Worcestershire sauce or seasoned salt. Or other dipping sauce.
• Time is a guess for the frying. Move at your own speed and the woks speed. You want results not to beat a clock.

CHINESE MOCK CRAB CLAWS

Steps:

• NOTE: You are looking for Tang Flour sold in Asian Markets.
• Boil the potatoes and mash. Boil the walnuts in boiling salted water for 5 minutes. Drain. Add cold water to walnuts and boil again in salted water for 5 minutes. Drain and allow to cool.
• Heat wok and oil. Add walnuts. Deep fry until golden. Remove. Cool and dice.
• Toast sesame seeds.
• Peel and cut carrots into thick strips.
• Mix batter ingredients together.
• Mix the claw ingredients. Mix in seasonings. Divide into sections. Form each section into a claw [about 10 to 12].
• Heat wok. Add enough oil for deep frying. When ready dip claw into batter. Deep dry until golden. Serve with favorite sauce.

STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE

Steps:

• Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.

CHINESE BUFFET STYLE CRAB

Steps:

• Preheat oven to 350 degrees.
• Break crab into smallish bite-size chunks into a bowl.
• Stir in mayonnaise to coat.
• Bake for about 10 to 15 minutes until bubbly, but not brown.
• Enjoy!