-
1
To make the seasoning, combine all ingredients in a bowl.
-
2
To prepare your crabs humanely, place them in the freezer for 1 hour or submerge them in an ice bath for 5 minutes.
-
3
Remove the upper shell of the crab, pick off the gills, which look like little fingers and discard.
-
4
Clean the crab under running water and drain.
-
5
Place the crab on its stomach and chop the crab in half with a heavy cleaver.
-
6
Next, divide each half into 4 pieces, chopping each piece after each leg (if your crabs are small cut each half into 2 pieces).
-
7
With the back of the cleaver, gently crack each claw - this makes it easier to extract the meat.
-
8
Heat the oil in a wok to 200C (400F) or until a cube of bread dropped into the oil browns in 5 seconds).
-
9
Dust the crab pieces with potato starch, shaking of any excess.
-
10
Deep fry the crab in batches for 3 minutes, turning over once until golden brown.
-
11
Remove from the wok and drain on kitchen paper.
-
12
Remove the oil, reserving 2 tablespoons and clean the wok.
-
13
Heat the reserved oil in the work, then add the shallots and garlic and fry until fragrant.
-
14
Return the crab to the wok with the spring onion and chilli and add the salt and pepper seasoning to taste.
-
15
Serve with jasmine rice and finger bowls.
