1 lb Margarita® Cocktail Claw Crabmeat
1 ice cube (for chilling the water)
Cocktail sauce or soy sauce
2 tbsp cornstarch
2 cups all-purpose flour
1 cup water
1 large egg

In a small bowl, sift 1 cup of flour and cornstarch once or twice to remove any clumps (to make it light and soft) – set aside. In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely mixed together. Combine the water and ice cubes in a cup. Using a strainer, strain the water - you should now have 1 cup of ice-cold water. Remove the ice cubes and add cold water to the bowl with a beaten egg.

Add the sifted flour and cornstarch into the bowl with the egg and water mixture - lightly combine the flour using chopsticks. Be careful not to overmix the batter (it should be a little lump).

Dredge the fresh Margarita® Cocktail Claws on flour and dip them on the tempura mix - grab the Cocktail Claw from the bone and dip them just until all the meat is coated. Fry claws on frying oil over medium-high heat until they turn golden and crispy.

Serve with cocktail sauce or soy sauce!