Hai Choe (Traditional Deep-fried Crabmeat Dumplings)
The crab has always been revered by gourmands as one of the sea’s most precious treasures. The perfect morsels of jade-white meat that is prized out of the shell needs little or no embellishment.
With a little imagination and ingenuity, Chinese cooks can get more out of what precious little crab meat there is to make this luxurious ingredient go further on the festive table. Shaped like traditional Chinese coins, these Hai Choe dumplings are the perfect curtain-raiser for an auspicious Lunar New Year feast.
Note: These Hai Choe dumplings can be made weeks ahead. After steaming the segmented rolls, let them cool down before wrapping them up in cling film or store in air-tight containers for freezing. Defrost the rolls when needed and deep-fry before serving. This recipe was first published in Flavours magazine.
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