For the sweet chilli dip: 1/2 cup bottled sweet chili sauce, 2 tablespoons corn syrup, 1 teaspoon tomato ketchup, 1/4 teaspoon salt
For the crab sticks: 15 pieces kani, 3/4 cup all-purpose flour, 1 egg, beaten, 1 1/2 cups Japanese breadcrumbs, oil for deep-frying
Make the dip: Boil together all ingredients for 2 to 3 minutes or until syrupy.
Dredge kani in flour, coat in egg, then roll in breadcrumbs. Repeat with the rest of the kani.
Heat oil for deep-frying. Deep-fry kani over medium heat until golden brown. Drain on paper towels.
For the crab sticks: 15 pieces kani, 3/4 cup all-purpose flour, 1 egg, beaten, 1 1/2 cups Japanese breadcrumbs, oil for deep-frying
Make the dip: Boil together all ingredients for 2 to 3 minutes or until syrupy.
Dredge kani in flour, coat in egg, then roll in breadcrumbs. Repeat with the rest of the kani.
Heat oil for deep-frying. Deep-fry kani over medium heat until golden brown. Drain on paper towels.
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