Crisp-Fried Crab Claws from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 15 ml/1 tbsp cornflour (cornstarch)
• 50 g/2 oz/⅓ cup rice flour
• 60 ml/4 tbsp cold water
• 5 ml/1 tsp Thai fish sauce
• 1 lemon grass stalk, root trimmed
• 1-2 fresh red chillies, seeded and finely chopped
• vegetable oil, for deep-frying
• 2.5 ml/½ tsp granulated sugar
• 15 ml/1 tbsp Thai fish sauce
• 2 garlic cloves, finely chopped
• 2-4 fresh red chillies, seeded and chopped
• 12 half-shelled crab claws, thawed if frozen
• 15 ml/1 tbsp chopped fresh coriander (cilantro)
• 1 egg
• ground black pepper
• 45 ml/3 tbsp granulated sugar
• 120 ml/4 fl oz/½ cup water
• 120 ml/4 fl oz/½ cup red wine vinegar