Honey Crab Tails – Asia Snacks

Remove scampi from shell, leaving tail tip on. Score back of shrimp with a sharp kitchen knife and pull out intestinal thread.

Lightly beat egg and mix with flour, 1 pinch salt and 50 ml water to form a viscous paste. Skin the garlic and press it through a garlic press into the batter. Rinse the mint leaves, rub dry, chop finely and stir into the batter.

Heat plenty of oil in a large frying pan with high sides or in a wok. Drizzle crab tails with juice of one lemon. Roll first in the cornstarch, tap off excess cornstarch a little, then dip in batter. Fry in hot oil for about 2 minutes until golden brown. Remove and drain on kitchen paper.

Heat honey and soy sauce in a frying pan, add crab tails and toss so that they are glazed with the honey mixture.

Nutritional values per unit approx. 200 Kcal , 9 g fat

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