Crab Nuggets Recipe

Prepare shrimp

Roughly chop the peeled and deveined shrimp into small pieces (2–3 mm). You can briefly pulse in a food processor 2–3 times if you prefer a finer texture; do not purée into a paste.

Combine proteins and aromatics

In a large mixing bowl, add ground pork, chopped shrimp, and flaked crab meat. Add the finely diced water chestnuts and sliced green onions.

Bind and season

To the bowl add 1 egg, 2 tbs cornstarch, 2 tbs light soy sauce, 1 tsp salt, 1 tsp sesame oil, and 1/4 tsp white pepper. Mix vigorously with a spatula or by hand until the mixture is sticky and cohesive (about 2–3 minutes). Taste a small amount (optional — cook first if you prefer) and adjust seasoning.

Prepare tofu skin

If using dried yuba (tofu skin), rehydrate sheets per package instructions (usually soak in warm water 10–15 minutes) until pliable, then pat dry. Lay sheets flat on a clean board and trim any thick edges so sheets are uniform.

Portion mixture

Divide the nugget mixture into 8 equal portions (about 90–100 g each for 8 servings). Wet your hands slightly to prevent sticking and shape each portion into a compact log or oval about 6–7 cm long and 3–4 cm thick.

Dust & bind

Lightly toss each formed nugget in a bowl of all-purpose flour mixed with the extra 4 tbs cornstarch to help the tofu skin adhere. Shake off excess.

Make egg slurry

Whisk the remaining egg with 60 ml water to a uniform slurry. This will be used to seal the tofu skin and as an outer binder.

Wrap nuggets

Place a nugget near one edge of a tofu skin sheet and roll tightly, folding in the sides as you go to form a sealed parcel. Use a little of the egg slurry to seal the final edge. Repeat for all nuggets. If sheets are large you can cut each sheet in half to make 2 wrappers.

Final coating

Lightly brush or dip each wrapped nugget in the egg slurry and, if desired, dust again with a tiny amount of the flour/cornstarch mix for extra crispness. Set on a tray while heating oil.

Heat oil

Pour about 1 liter of neutral oil into a deep pot or wok (enough to submerge nuggets) and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise steadily.

Fry nuggets

Fry nuggets in batches so they do not crowd the pot. Cook each batch 3–4 minutes, turning as needed, until the tofu skin is deep golden brown and the interior reaches 75°C (165°F). Smaller nuggets may take 2.5–3 minutes. Remove with a slotted spoon and drain on a wire rack or paper towels.

Keep warm

Place finished batches on a baking sheet in a 100°C (210°F) oven to keep warm and crisp while frying remaining nuggets.

In a small bowl combine 120 ml plum sauce, 1 tbs rice vinegar, and 1 tsp sugar. Stir until sugar dissolves. Taste and add 1 tsp chili garlic sauce if you want heat. If sauce is too thick, thin with up to 1 tbsp water to reach desired dipping consistency. Transfer to a serving dish and sprinkle sesame seeds and cilantro leaves on top if desired.

Arrange hot crab nuggets on a platter with the plum dipping sauce. Serve immediately so the tofu skin stays crisp.