Sweet Wildcat Claws Recipes

STUFFED CRAB CLAWS

Steps:

• In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
• Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
• Roll the stuffed shrimp ball in the bread crumbs.
• Deep fry in 350 degree oil for 5 minutes or until golden brown.

STEAMED CHICKEN FEET (PHOENIX CLAWS)

Steps:

• Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
• Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
• Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
• For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
• Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.

SPICY WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Sprinkle with grated pepper jack cheese and chopped smoked almonds. Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with kosher salt. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.

SWEET WILDCAT CLAWS

Steps:

• Roll 1 sheet thawed frozen puff pastry into a 12-inch square on a floured surface; cut into three 4-inch-wide strips. Spread with cookie butter (speculoos). Brush the edges with beaten egg and fold in half lengthwise; press to seal. Cut each crosswise into 4 pieces. Place on a parchment-lined baking sheet; cut three slits along the sealed edge of each. Brush with beaten egg, then press slivered almonds into the pastry for "claws"; sprinkle with turbinado sugar. Freeze 10 minutes. Bake at 400 degrees F until golden, about 25 minutes.