{"id":18751,"date":"2020-01-04T11:16:48","date_gmt":"2020-01-04T11:16:48","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-food-mock-crab-claws\/"},"modified":"2020-01-04T11:16:48","modified_gmt":"2020-01-04T11:16:48","slug":"chinese-food-mock-crab-claws","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/my\/chinese-food-mock-crab-claws\/","title":{"rendered":"Chinese food: Mock Crab Claws"},"content":{"rendered":"<\/p>\n<p>  \tIngredients:<\/p>\n<p>  \t300 grams (1 1\/3 cups) potatoes<br \/>  \t38 grams (2 2\/3 tablespoons) walnut<br \/>  \t2 teaspoons white sesame seeds<br \/>  \t38 grams (2 2\/3 tablespoons) tang flour (wheat starch, available at Asian markets)<br \/>  \t1\/2 carrot<br \/>  \tBatter<br \/>  \t75 grams flour (5 1\/4 tablespoons)<br \/>  \t15 grams (1 tablespoon) glutinous rice flour<br \/>  \t3\/4 teaspoon baking powder<br \/>  \t1\/2 teaspoon salt<br \/>  \t110 ml (3 3\/4 ounces, just under 1\/2 cup) water<br \/>  \t1 1\/2 tablespoons oil<br \/>  \tSeasoning<br \/>  \t1\/2 teaspoon salt<br \/>  \t1 teaspoon sugar<br \/>  \t1 1\/2 tablespoons oil<br \/>  \tOther:<br \/>  \tOil for deep-frying<\/p>\n<p>  \tPreparation:<br \/>  \tBoil the potatoes until they are tender and mash.<\/p>\n<p>  \tBoil the walnuts in boiling salted water for 5 minutes. Drain. Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is to remove the bitter taste from the walnuts).<\/p>\n<p>  \tHeat wok and add oil for deep-frying. When oil is ready, add the walnuts and deep-fry until they turn golden. Remove and cool. Dice.<\/p>\n<p>  \tToast the sesame seeds.<br \/>  \tRinse the carrot, peel and cut into thick strips.<\/p>\n<p>  \tIn a large bowl, mix together the batter ingredients.<br \/>  \tMix together the first five ingredients into a type of dough. Mix in the seasonings. Divide the dough into 10 &#8211; 12 sections. Form each portion into the shape of a crab&#39;s claw.<br \/>  \tHeat wok and add oil for deep-frying. When oil is ready, dip each &quot;claw&quot; into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-2269956846\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients:  \t300 grams (1 1\/3 cups) potatoes<br \/>\n  \t38 grams (2 2\/3 tablespoons) walnut<br \/>\n  \t2 teaspoons white sesame seeds<br \/>\n  \t38 grams (2 2\/3 tablespoons) tang flour (wheat starch, available at Asian markets)<br \/>\n  \t1\/2 carrot<br \/>\n  \tBatter<br \/>\n  \t75 grams flour (5 1\/4 tablespoons)<br \/>\n  \t15 grams (1 tablespoon) glutinous rice flour<br \/>\n  \t3\/4 teaspoon baking powder<br \/>\n  \t1\/2 teaspoon salt<br \/>\n  \t110 ml (3 3\/4 ounces, just under 1\/2 cup) water<br \/>\n  \t1 1\/2 tablespoons oil<br \/>\n  \tSeasoning<br \/>\n  \t1\/2 teaspoon salt<br \/>\n  \t1 teaspoon sugar<br \/>\n  \t1 1\/2 tablespoons oil<br \/>\n  \tOther:<br \/>\n  \tOil for deep-frying<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18751","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":137,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/18751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/comments?post=18751"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/18751\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/media?parent=18751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/categories?post=18751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/tags?post=18751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}