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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:
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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

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

Making crispy crab sticks (drying)
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.

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.

21 comments on “Crispy Crab Sticks”

  1. I feel that my end result is very oily, any advise?

  2. Hi, i would like to ask if its necessary to coat the crabstick with flour or chicken powder before frying or can i just fry the crabstick? Thanks in advance ^^

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