Chinese Mock Crab Claws - cooking recipe

Ingredients

Claw
1 1/3 cups potatoes
2 2/3 tablespoons walnuts
2 teaspoons white sesame seeds
2 2/3 tablespoons wheat starch, see note
1/2 carrot
batter
5 1/4 tablespoons flour
1 tablespoon glutinous-rice flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 3/4 ounces water
1 1/2 tablespoons oil
Seasoning
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons oil
cooking
oil, for deep-frying

Preparation

NOTE: You are looking for Tang Flour sold in Asian Markets.
Boil the potatoes and mash. Boil the walnuts in boiling salted water for 5 minutes. Drain. Add cold water to walnuts and boil again in salted water for 5 minutes. Drain and allow to cool.
Heat wok and oil. Add walnuts. Deep fry until golden. Remove. Cool and dice.
Toast sesame seeds.
Peel and cut carrots into thick strips.
Mix batter ingredients together.
Mix the claw ingredients. Mix in seasonings. Divide into sections. Form each section into a claw [about 10 to 12].
Heat wok. Add enough oil for deep frying. When ready dip claw into batter. Deep dry until golden. Serve with favorite sauce.