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Wednesday, 11 February 2015

HOMEMADE CRISPY CRAB STICK STRIPS FOR CHINESE NEW YEAR

Now that I have caught the festive bug, I have the mood to make some Chinese New Year snacks. I have done the arrowhead chips and the meat floss rolls. So the next project was the Crispy Crab Stick Strips. Currently, this is selling for about MYR 12 or MYR 13  or more in the shops.

Last year one of my ex-colleagues taught me how to make crispy crab stick strips. She recommended this brand of crab sticks, which she said is suitable for making these crispy strips.
When I went to the mini market near my house, I found that this is the only brand on sale, MYR 3.20 per pack. These are kept in the freezer compartment. On reaching home, I kept these frozen crab sticks in the lower rack of the refrigerator overnight.
The next day, I took these crab sticks out from the refrigerator. I took one of the crab stick, unrolled it and tore it into approximately half 0.5 inch width strips along its grain.

Once I have finished with all the crab sticks, I got ready my frying pan and heat up the oil to the right temperature for frying. Meanwhile I got ready the stainless steel sieve, my half-moon stainless steel rack and placed it over the frying pan. I also have to prepare a big tray lined with oil absorbent paper and as usual, my Jacobs 750 g biscuit tin lined with oil absorbent paper.

I dipped my bamboo chopstick into the oil and if the chopstick bubbles, then the frying can start. With my clean hands, I grabbed a handful of crab stick strips and placed it into the oil. Then, with the chopsticks I stirred the strips to prevent it from sticking to the frying pan and to each other.
This is the 1st batch of crab stick strips frying in the oil. For this project, frying takes a longer time. The fire has to be medium heat, and I have to stir the strips with chopsticks every now and then for the colour to be uniform. If the strips are not properly fried, it will not be crispy.
Once the strips are fried till light golden in colour, I sieved the strips out with my stainless steel sieve and placed the sieve on the half-moon stainless steel rack for the oil to drip back into the frying pan. Then I poured the strips onto the tray lined with oil absorbent paper. When the strips have cooled to room temperature, I stored them in the biscuit tin lined with oil absorbent paper.
After this, I still have one more Chinese New Year snack project. Can you guess what the snack is? Stay tuned to find out.

Know therefore that the LORD your God is God;

He is the faithful God, keeping His covenant of love

to a thousand generations of those who love Him

and keep His commands.

(Deuteronomy 7:9, New International Version-NIV)

16 comments:

  1. I have not started frying this .... So lazy haha

    ReplyDelete
    Replies
    1. Must get the mood to do this, then won't be lazy...

      Delete
  2. You really prepare a lot of snacks for your CNY guests. They will be so happy to be able to munch munch away while chatting to you. Another deep fried snack as well? Can't wait to find out what that is.

    ReplyDelete
    Replies
    1. Not only for guests, but for my own family too...we are all munchy crazy.

      Delete
  3. Hi Nancy,

    I have never tried these before, but I love crab salad! :)

    ReplyDelete
    Replies
    1. Linda, these are very addictive, once you start, cannot stop.

      Delete
  4. I do not think we have this here. You did a great job!

    ReplyDelete
  5. I have not seen this brand before, the brand i bought before is Dodo, selling at $2.10 per pkt...

    ReplyDelete
    Replies
    1. The brand you bought is so much cheaper.

      Delete
  6. yours so nice la....one year i tried making this. Aiy ...fire control no good. some hangus some half masak at the edges but middle not cook

    ReplyDelete
    Replies
    1. 1st time I made this, I over fried them. This time, I go slow with the fire, so they turned out alright.

      Delete
  7. Nancy, you are really in the mood! Hmmm... I should come to your house to sample the meatfloss rolls and crispy crabstick strips hee..hee...

    ReplyDelete
  8. Thumbs up, all nicely and uniformly golden.

    ReplyDelete
    Replies
    1. Hi Stacy, thank you. Frying these strips are boring, takes longer time and have to keep stirring them to get the even colour.

      Delete

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