Recipes

Monday 28 July 2014

Coconut crab claws

Thiago Castanho and Luciana Bianchi

Published 14/07/2014|12:17

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Crab claws

This delicious appetiser is quick to make. The coating works well for prawns too.

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Ingredients

(serves 6)

420g peeled crab claws

Salt and black pepper

Coconut oil or vegetable oil, for deep-frying

150g plain flour

6 eggs, beaten

150g unsweetened, finely shredded desiccated coconut

WEE_2014-07-12_LIF_030_32210612_I1.JPG 

Method

Season the crab claws with salt and black pepper.

In a deep-fat fryer or heavy-based saucepan, preheat the oil to 180°C. Prepare three shallow bowls for the coating: one containing the flour, one with the beaten eggs and one with the desiccated coconut.

Dip the crab claws first in the flour, then in the eggs and finally in the coconut, turning to make sure that the claws are completely coated.

Deep-fry the crab claws until they are golden brown, then remove with a slotted spoon and drain on kitchen paper before serving.

 

This recipe first appeared in 'Brazillian Food' by Thiago Castanho and Lucinda Bianchi

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