I have tried it a couple of times before but always they wouldn't end up very crispy or the crispiness was uneven, meaning some would be brown and some would still be kind of white and chewy. Actually my little one prefers it chewy rather than crispy!
From trial and error, I realised I had been cooking it at too high of a temperature at 200C. I'm lazy and most times just keep the temperature at 200C. But now I realised that when you lower the temperature to 160-180 degrees, it slowly dries out the crabsticks giving you a more even crunch and colour. You do have to keep on opening every few minutes or so and stir the contents around to loosen them because they do stick together when you first put it in. I also think that adding a drop of oil to coat the crab sticks before you cook them helps in maintaining their crunch, so I added a drop of Coconut Oil, hey anyway it's an oil that's actually good for you!
This time I used Dodo Brand of Crabsticks, and really I must say, they are the best ones I've made so far (don't know if the brand made a difference). Perhaps I should make more and share around to the in laws (and suck up a little) :)
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| After finished cooking. |
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| During Cooking. |
