Crab sticks in batter

You might think that crab sticks in batter are a dish that only our housewives could think of, but in fact surimi is fried around the world, especially in Asian countries. Despite the fact that we are accustomed to seeing the imitation of crab meat with the ingredient of salads and other cold snacks, after roasting it becomes an excellent snack for a glass of froth or any other not strong alcohol.

Crab sticks in batter - simple recipe

Ingredients:

Preparation

While the oil for deep-frying is warming up, clean the crab sticks and get ready for a simple simple batter. Whisk the egg with a pinch of salt, sugar and freshly ground pepper. Add water and milk to the egg, sprinkle the flour and mix the dough. Dip the sticks into the sticks, allow the excesses to drain, and then fry them until red. When the claret grasps ruddy crust, spread the sticks on napkins to get rid of excess fat, and then immediately serve the table with hot, in the company of your favorite sauce.

How to cook crab sticks in coconut batter?

Add a texture of variety will help coconut shaving, from the dessert taste of which in this dish there will be no trace. After roasting pieces of coconut will look like a browned bread breading.

Ingredients:

Preparation

Before you make a stick for crab sticks, make sure that the water for it is as cold as possible, which is why the prepared dough turns to crispy and thin. Combine the coconut chips with flour and a pinch of salt, add the baking powder and dilute the dry ingredients with water so as to get a thick paste. Peel the crab sticks in flour, dip into a coconut dairy, allow the excess to drain, and then dip the sticks into preheated oil and fry until browned.

Crab sticks in beer batter

One of the most lush and crispy varieties of batter is one that is cooked on the basis of beer or heavily carbonated water, you can check this statement on your own by preparing crab sticks in batter by the following recipe.

Ingredients:

Preparation

After cleansing the crab sticks from the wrapper, dip them into a thick batter, prepared from a mixture of flour with baking powder, salt, starch and beer. Allow the excess mixture to drain, fry the crab sticks in the deep-fryer until a light ruddy shade appears on the surface.

Fried crab sticks in batter

In this recipe, we prepare the easiest claret, the minimum amount of which will envelop the crab sticks disassembled on the thread. Clare here plays a secondary role, giving only an additional variety of texture snacks, the key role is given to properly heated vegetable oil.

Ingredients:

Preparation

Having disassembled the crab sticks on the strands, prepare a simple claret from a mixture of flour with a pinch of salt and water. Fry the oil for deep-frying, and while you lower the strands of crab sticks in the batter and mix thoroughly, trying to cover the mixture with each slice. Lower the crab into the preheated oil and wait for them to brown. Transfer the fried crab sticks in batter to napkins to get rid of oil residues.