Crispy 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.

Phobia of deep-frying? Here’s the air-fried version:

• Air-Fried Crab Sticks Recipe

See Also:

• Pineapple Tarts Recipe
• Pen Cai Recipe
• Chinese New Year Recipes

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)!

Credits: Thanks to my buddy anemone for teaching me how to make them.

Step-by-Step Photos

Gently peel and unroll the crab sticks (I’m using dodo brand), then separate to 1 cm width.

To minimize oil splatters during deep-frying, arrange the crab sticks one layer on large plates and allow to air dry for several hours. Tip: You can use a fan to speed up the drying process.

My crab sticks after 3 hours of fan drying. They are dried and slightly curled.

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.

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Crispy Crab Sticks Recipe

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients:

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Directions:

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. 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.

Step-by-Step PhotosStep-by-Step Photos

 

Ingredients Used: crab stick • vegetable oil