Crispy Shrimp Patties – Gung Fuu

I N F O A luxurious alternative to crispy fish fritters (previous recipe) and exceptionally tasty with sweet fish sauce, steamed eggs and cilantro stems. They are expensive, however, as you should only prepare fresh crab tails; with frozen crab tails, the collagen breaks down so much that it doesn’t hold the crumbs together when fried.

P r e s e n t rinse crab tails. Salt and “roast” in a wok until they change color and are quite dry. Cool, then scoop out and remove guts. Rub or grind shrimp meat with salt from wok until it has the consistency of fresh bread crumbs.

In wok, heat oil to medium heat: If the oil is too hot, the crumbs will burn; if it is too cool, the crab tails will soak up oil and not stick together. Pour in a handful of crumbs at a time, one cookie at a time. When the foam has settled, quickly push the “raft” together with two fish turners, first from one side, then the other, turn to the other side, then remove from the oil. Drain on kitchen roll. Oil repeatedly become hot, then repeat until the whole amount is consumed.

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