Crispy Crab Sticks

Crispy Crab Sticks

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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.

See Also: 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.

Printable Recipe
Crispy Crab Sticks (Step-by-Step)
Making crispy crab sticks (Peeling) Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
Making crispy crab sticks (drying) 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.
Making crispy crab sticks (drying) My crab sticks after 3 hours of fan drying. They are dried and slightly curled.
Making crispy crab sticks (deep frying) 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.
 Crispy Crab Sticks Drain excess oil on paper towels and store in an air-tight container.

Crispy Crab Sticks

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.