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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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modified from an recipe for Vegetarian Chinese cooking. Ingredients:
1 1/3 cups potatoes |
2 2/3 tablespoons walnuts |
2 teaspoons white sesame seeds |
2 2/3 tablespoons wheat starch, see note |
1/2 carrot |
5 1/4 tablespoons flour |
1 tablespoon glutinous-rice flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
3 3/4 ounces water |
1 1/2 tablespoons oil |
1/2 teaspoon salt |
1 teaspoon sugar |
1 1/2 tablespoons oil |
oil, for deep-frying |
Directions:
1. NOTE: You are looking for Tang Flour sold in Asian Markets.
2. Boil the potatoes and mash. Boil the walnuts in boiling salted water for 5 minutes. Drain. Add cold water to walnuts and boil again in salted water for 5 minutes. Drain and allow to cool.
3. Heat wok and oil. Add walnuts. Deep fry until golden. Remove. Cool and dice.
4. Toast sesame seeds.
5. Peel and cut carrots into thick strips.
6. Mix batter ingredients together.
7. Mix the claw ingredients. Mix in seasonings. Divide into sections. Form each section into a claw [about 10 to 12].
8. Heat wok. Add enough oil for deep frying. When ready dip claw into batter. Deep dry until golden. Serve with favorite sauce.
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