About two Sunday’s ago, we had lunch at Mr. Kurosawa at the Eastwood mall and ordered an appetizer that consisted of bacon-wrapped crabsticks. It was an instant hit with my family so I suggested that we replicate the dish at home. Two nights ago, we did. Or, rather, Speedy did. While I was preparing a spicy chicken and malunggay soup (I’ll post the recipe later), he went about wrapping crabsticks in bacon.
The proportion? It’s one slice of bacon for every crabstick.
Next, the bacon-wrapped crabsticks were lightly fried in hot butter.
When the bacon was done, Speedy added some hoisin sauce to the pan, stirred the crabsticks around so that each piece caught some sauce, and cooked everything until the sugar in the hoisin sauce caramelized and charred a bit.
And that’s it! Instant appetizer. So simple to make but so delicious. A real crowd-pleaser.
Bacon-wrapped crabsticksPrint Pin
- 8 bacon rashers
- 8 crabsticks
- 1 tablespoon butter
- 2 tablespoons hoisin sauce
- Lay a bacon rasher flat. Place a crabstick on one end positioning it on a slightly diagonal angle. Roll the bacon to enfold the crabstick but leaving both ends exposed.
- Repeat for the rest of the bacon rashers and crabsticks.
- Heat the butter in a frying pan. Over hedium heat, fry the bacon-wrapped crabsticks until the bacon is lightly browned and cooked all the way through.
- Set the heat to medium-low. Pour the hoisin sauce into the pan.
- Stir the bacon-wrapped crabsticks around so that each catches some of the hoisin sauce.
- Continue cooking, rolling the bacon-wrapped crabsticks over, until the hoisin sauce caramelizes around each bacon-wrapped crabstick.