Crispy Crablet

This dish has become a popular appetizer among Filipinos. This is often eaten with a spicy vinegar dip; it goes well with beer or any alcoholic beverage.

Ingredients:
2 lbs crablets, cleaned
4 tablespoons gin or sherry (optional)
1 cup cornstarch
1/2 tablespoon salt
2 teaspoons ground black pepper
3 cups cooking oil

Cooking Procedure:

1. Place the crablets in a bowl then pour-in gin or sherry. Mix gently.
2. Sprinkle salt and ground black pepper then mix well.
3. Heat a frying pan or cooking pot and pour-in cooking oil.
4. Dredge the crablets in cornstarch then fry until texture becomes crispy.
5. Remove from the pan and place in a plate lined with paper towel.
6. Once excess oil drips-off completely, arrange in a serving plate and serve with spicy vinegar dip.

Number of servings (yield): 6

Crispy Kangkong or Spinach

Ingredients:
2 bunches kangkong or spinach leaves, washed
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 cup water
1/4 teaspoon ground pepper
1/2 teaspoon onion powder
salt to taste
oil for deep frying

Procedure:

1. Mix flour, cornstarch, ground pepper, onion powder, and salt in a big bowl and dissolve in cold water to make a thick batter.
2. Coat each leaf with the batter and fry until crispy. Serve with dipping sauce.

Dipping Sauce:
5 tablespoons low fat mayonnaise
1 tbspn vinegar
Salt and pepper to taste
1 clove garlic, finely minced
1 small onion, finely chopped
To make the dipping sauce, just mix all ingredients together.