| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs, Grains |
|
Coxon’s kit, Coxon3 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Dried yeast |
| 6 |
oz |
Strong flour |
| 250 |
ml |
Warm milk |
| 6 |
oz |
White crab meat |
| 1 |
|
Egg; lightly beaten |
| 60 |
g |
Butter; melted |
|
|
Black pepper |
|
|
Oil for deep frying |
| 2 |
tb |
Peanut oil |
| 2 |
md |
Onions; finely chopped |
| 1 |
ts |
Garlic; chopped |
| 1 1/2 |
ts |
Fresh ginger; finely grated |
| 1 1/2 |
ts |
Chilli sauce |
| 1 |
ts |
Lemon rind; grated |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Clear honey |
| 2 |
tb |
Dark soy sauce |
| 4 |
tb |
Dry sherry |
INSTRUCTIONS
DIPPING SAUCE
Combine yeast, milk, sugar, egg and butter in a large bowl, mix well.
Add the sifted flour and beat until smooth. Stand covered in a warm
place for around 1 1/2 hours or until the batter doubles in size and
bubbles.
Now add the crab meat and black pepper and mix well. Deep fry a little
batter in hot oil. Drain on paper.
Dipping sauce:
Heat the oil in a pan, add onions and fry. Add garlic and ginger and
stir over a medium heat. Add the dry sherry, lemon rind, lemon juice,
honey, soy sauce and simmer for 2 minutes.Serve with the crab
doughnuts.
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