INGREDIENTS:
For the sweet chili dip
- ½ cup bottled sweet chili sauce
- 2 tablespoons corn syrup
- 1 teaspoon tomato ketchup
- ¼ teaspoon salt
- 15 pieces kani
- ¾ cup all-purpose flour
- 1 egg, beaten
- 1½ cups Japanese breadcrumbs
- Oil for deep-frying
- Make the dip: Boil together all ingredients for 2 to 3 minutes or until syrupy.
- Dredge kani in flour, coat in egg then roll in breadcrumbs. Repeat with the rest of the kani.
- Heat oil for deep-frying. Deep-fry kani over medium heat until golden brown. Drain on paper towels.
Share It To Your Friends!
Loading...
