Deep Fried Phoenix Tail Crab Tails

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 6.0 (servings)




The dish was named after the Chinese symbol of beauty, the phoenix, whose long, graceful tail the finished gernelen resemble.

Cook the dough: Sift the flour and cornstarch into a large enough bowl and add the baking powder.Gradually mix in the water and let the smooth, liquid dough stand for at least 30 minutes. Just before use, season with salt and mix in the oil Defrost the frozen crayfish tails, remove the shells except for the tail fin, remove the intestines. Dry the crayfish tails.

Make three cuts diagonally in the bottom of the crayfish tails, but do not cut through. This will prevent them from curling during frying. Sprinkle with pepper and salt.

Cut the bell bell pepper into square pieces.

Fill the wok halfway with oil and heat to 190 °C.

Hold the crab tails by their tails and dip them into the liquid batter.

Drain the batter a little and slide the crab tails into the oil. Only place as many crab tails in the wok at a time as can float freely in the oil. Fry out in oil for about three minutes until golden brown. Drain on kitchen roll.

With the last part of the crab tails, fry out the bell pepper pieces with in oil.

Pile the bell pepper pieces in the center of a platter and arrange the crab tails around it in a star shape with the tails facing out and bring to the table.

To reheat, either fry the crayfish tails in oil for 30 seconds or place them on the G

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