Crispy Crab Sticks
Perfect CNY Snack: Crispy deep-fried crab sticks
Chinese New Year (CNY) is just around the corner (10 Feb 2013), have you started your annual CNY baking? I’m really busy this year, so I’m focused on making the easiest goodies ever, such as these crispy crab sticks. By easy, I mean really easy – there are only two ingredients: imitation crab sticks and oil for deep-frying! There is no need for any seasonings, as the crab sticks are already flavoured. We are all familiar with crab sticks which are usually added in soups or stir-fries, but after deep-frying to golden perfection, they take on a new life and become crispy keropok (crackers)!
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Credits: Thanks to my buddy anemone for teaching me how to make them.
Cooking this festive season? Check out: Chinese Lunar New Year Recipes.
Crispy Crab Sticks Recipe (Step-by-Step Photos)
Click here for the printable recipe for Crispy Crab Sticks on page 2.Ingredients
- 500 grams crab sticks
- 200ml oil for deep-fryingDirections
Step 1: Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
Step 2: To minimize oil splatters during deep-frying, arrange the crab sticks one layer on plates and allow to air dry for several hours. Tip: You can use a fan to speed up the drying process.
Step 3: My crab sticks after 3 hours of fan drying. They are dried and slightly curled.
Step 4: Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.
Get the printable recipe for Crispy Crab Sticks on page two.
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{ 11 comments… read them below or add one }
I don’t really fancy on the crab stick because they are so imitation in ingredients but your post today really intrigued me. Another great snack to munch.
it’s basically fish paste (not crab) but other than that, it’s not too artificial in my opinion :)
I’ve always love crab stick but knowing its high sodium content I try to reduce my consumption. But this? I have to try!!
this is worth forgoing my diet for ;)
I like your retro-looking fan :) Nice idea for crab keropok!
it’s actually 鞭炮 (fire crackers) but maybe because the angle I took is quite high, so it resembles a fan instead :P
I loved this snack too but too much trouble to make this.
Hi Wiffy, love your retro looking mosaic wall against the black table top!
Hi . I saw your recipe yesterday and decide to do it. Everything went well till I tried one today . It became soft as in “漏風＂. I wait till it became room temperature before storing it in the CNy bottles and tape it up .Same goes for my sambal mini shrimp rolls :( . So demoralise now .
mine lasted for many days without 漏風 and my friend told me hers last up to one week. there was once I made where it 漏風 the very next day, because I think I didn’t screw the bottle tightly. Also, don’t wait too long before you bottle, once it’s cool, bottle immediately, as our weather is very humid.
Tasty and yummy snack!