Serves: 5
Total Calories: 108
1. Blend cornflour in a bowl with 1 cup stock.
2. Stir beaten egg into cornflour solution together with crabmeat.
3. Heat pan with oil. Sprinkle wine, pour in 2 cups stock to bring to boil. Add seasonings and corn flour solution to stir into a thick paste.
4. Pour cornflour paste into a greased tin. Leave to cool for a while then put into refrigerator for several hours to solidify. Cut into small pieces and roll over with dry corn flour.
5. Heat deep fryer. Bring 4 cups oil to boil. Immediately put in crabmeat custard to deep fry until golden brown. Serve with spicy salt, Worcestershire sauce and tomato ketchup.
This Deep Fried Crabmeat Custard recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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