Updated post on 8/1/2017

Upload of new pictures and the method of deep frying.

INTRODUCTION

My family members except me loves this crab sticks commonly sold in Singapore and Malaysia supermarket. It was usually sold in the frozen department and they were used to cook with vegetable dish or noodle dish…

My East Malaysian relatives visited me last week and gave me a plastic bottles of these crispy crab meat that she bought from her Malay colleagues.. It was RM 3 per bottle, kids loved them and can’t have enough of them… They are fighting for the very last piece they have.. I gave it a try and promised them that I will replicate this for them..

I knew that their version is the deep fried version, in fact slightly more fragrant that what I have prepared. However, I have chose to use oven baked in view of the current trend of healthier life style… I presumed air fryer will work extremely well for this snack too…

WHAT IS REQUIRED

• One packet of crabsticks
• 1 tablespoon of rice flour 
• 1/2 teaspoon of curry powder (optional)
• Few curry leaves (fresh or dried) (optional)

STEPS OF PREPARATION

• Pre-heat the oven to 100 degree Celsius

• Cut the crab sticks into about 2 cm length..Roll it out and use a knife to slice it as thinly and as EVENLY as you can. (Uneven crabstick will make some of the crabstick become crispy but some are chewy). Put it in a plastic box, add the curry powder and add in chopped curry leaves. Close the lid of the plastic box and shake until the chopped crabstick are evenly coated with curry powder. Transfer to the baking tray as evenly as possible. Bake in the pre-heat oven of 100 degree Celsius until your desired crispiness. Occasionally, give it a stir to ensure even baking. Baking time will depend on the size of the chopped crabstick. For this illustration, it took about 30 minutes.  Store in an air tight container when cooled completely.

deep frying method 

• Rub the crabstick and tear into big pieces. Put it in a bowl with rice flour and curry powder.

• Heat up a pot of oil, and deep fry under medium  to high heat until crispy and golden brown. You will know when there are no more bubbles emitted from the crabstick.

• If your crabstick is not crispy or oily, line a baking tray with some kitchen towel, place the crabstick on top evenly. Bake at 100 degree celsius until crispy and force out the oil.  It will probably take 10-15 minutes depending on your desired crispiness.

CONCLUSION

This is a nice snack and I will endorse an occasional indulgence. It is especially good to serve to house guest during Chinese New Year or other major festivals. Remember that you can always do it using air fryer but I can assure all that deep frying using low to medium heat is the fastest and the most aromatic.. It is up to readers to decide base on your health objectives.

This recipe was included in Page 45 and Page 46 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

Hope you like the post today. Cheers and have a nice day.

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