Mike Cornelissen
| 400 ml | Water |
| 120 g | Shellfish stock |
| 150 g | Flour |
| 150 g | Rice flour |
| 50 g | Cornstarch |
| 2 | Eggs |
| 100 g | Trisol |
Combine all the ingredients in a food processor and blend until smooth.
Heat the frying oil to 160°C and submerge the pie tee stamp to heat it up as well.
Once both the stamp and oil are hot, gently dip the stamp into the batter. Hold it above the hot oil for a few minutes to air-dry the batter.
When dry, submerge it completely and deep-fry for one to two minutes, until golden brown.
Our iconic and unique aluminium stamp, shaped like the exoskeleton of a king crab, is a unique eye-catcher on your menu. Produced in the Netherlands from food-safe aluminium, it features a curved handle that allows the stamp to rest and dry easily while remaining comfortable to use during frying. Dip the stamp in batter and fry to create a light, crispy shell, perfect for one-bite snacks filled with any preparation you like.
