Fried Crabstick

I seen a lot of bloggers preparing this and since we will be deep frying ngoh hiang today, I thought I shall give this a try. Roll the crabstick aka White Fish Meat between your palm to loosen the crabstick and tear them into strips. Put them into a wok and keep stiring when adding the strips so they won’t stick together. Drain well and keep in air tight container! Oh well, I do like this! The fragrance of the crab stick remains and yet crunchy!

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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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2 Responses to Fried Crabstick

  1. Ellena says:

    Wow.. we love this too… 🙂

  2. Elyn says:

    Hi Ellena, this is sure my personal favourite!

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