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1
Slice cayenne pepper and lemon grass, julienne ginger, fry all in boiling cooking oil until golden brown, drain oil and set aside.
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2
Rinse crabs, lift and detach the carapace (outer shell) and set aside.
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3
Discard the abdomen and gills.
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4
Pound the big claws.
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5
Crack crabs into halves.
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6
Mix all the spices together: vinegar, sugar, salt, oyster sauce, sesame oil, seasoning powder, black pepper, minced garlic.
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7
Put a skillet over the heat (a small and deep pot can help save oil/fat), wait until the oil/fat really boils, add pieces of crabs in and fry until fully cooked then transfer to a paper towel-lined plate.
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8
Use a big skillet, add some cooking oil or fat, heat until it really boils, add the spice mixture in step 3 in and toss evenly then pour the fried crabs into the skillet and stir thoroughly until spices are fully absorbed, stir-fry over high heat in about 10 minutes then turn off the heat.
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9
Add fried lemon grass, ginger, cayenne pepper and previously processed salt to shake well together.
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10
Finally, transfer to a serving plate and garnish with lettuce and cucumber.
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11
Served with salt, sugar, black pepper and lime dipping sauce.
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12
Or mix chili sauce to dip as desired.
