Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 grams (1 1/3 cups) potatoes
- 38 grams (2 2/3 tablespoons) walnut
- 2 teaspoons white sesame seeds
- 38 grams (2 2/3 tablespoons) tang flour (wheat starch, available at Asian markets)
- 1/2 carrot
- Batter:
- 75 grams flour (5 1/4 tablespoons)
- 15 grams (1 tablespoon) glutinous rice flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 110 ml (3 3/4 ounces, just under 1/2 cup) water
- 1 1/2 tablespoons oil
- Seasoning:
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 tablespoons oil
- Other:
- Oil for deep-frying
Directions
Boil the potatoes until they are tender and mash.
Boil 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).
Heat 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.
Toast the sesame seeds.
Rinse the carrot, peel and cut into thick strips.
In a large bowl, mix together the batter ingredients. Mix together the first five ingredients into a type of dough. Mix in the seasonings. Divide the dough into 10 - 12 sections. Form each portion into the shape of a crab's claw.
Heat wok and add oil for deep-frying. When oil is ready, dip each claw into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.
Category:American Chinese Recipes
Category:American Chinese Vegetarian