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:
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.
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.