|Cooked crab claws||4|
|Cooked prawn||3 (Pacific)|
|Monosodium glutamate||1 Pinch (Ve Tsin)|
|Peanut oil||1 1⁄2 Cup (24 tbs) (For Deep Frying)|
|Corn flour||1 Teaspoon|
Very carefully crack the crab claws without damaging the nipper ends and remove the shells, leaving each claw meat intact.
Shell the prawns and remove the black intestinal lines.
Chop the prawn meat to pulp.
Add the seasonings and just enough beaten egg white to bind the mixture.
Divide into four portions and mould each to the meat from one claw, leaving the nipper end free.
Allow to rest while the oil is being heated.
Dip the crab pieces in the cornflour, then deep-fat fry them at 375°F. or 190°C. until the surfaces are golden toned.