'1 kg of crab meat, shell-on and headless'
'300 g of shredded coconut'
'1 can of soybean oil'
'3 tablespoons of wheat flour soup'
'1/2 cup of white wine'
'1 clove of garlic'
'Salt and black pepper to taste'
'Juice of 1 lime'
'1 kg of crab meat, shell-on and headless'
'300 g of shredded coconut'
'1 can of soybean oil'
'3 tablespoons of wheat flour soup'
'1/2 cup of white wine'
'1 clove of garlic'
'Salt and black pepper to taste'
'Juice of 1 lime'
'Clean the crab meat and season with lime, salt, and black pepper'
'Beat the whites until stiff peaks form'
'When they're at the right consistency, add in the yolks one by one'
'Do not stop beating, add flour, then wine, and finally soybean oil'
'Fry the soybean oil in a skillet'
'Dredge the crab meat through the egg mixture, then coconut, and fry it.'
'Serve with a sweet-and-sour orange sauce that is made by mixing 100 ml of orange gelatin with 100 ml of mustard and placing it inside an orange peel, cut in half, without seeds
Garnish with hollyhock branches.'
