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Ingredients : 1 kg
live crabs
1 teaspoon garlic, crushed
1 egg, beaten lightly
1
red chili, sliced finely
1/4 teaspoon
ground white pepper
Salt to taste
Cooking oil for deep-frying
Seasoning mix
4 tablespoons
plain flour
3 teaspoons
caster sugar
4 tablespoons
rice flour
1 teaspoon ground white pepper
Method :
Scrub and clean the crab thoroughly. Pull
back the apron from the underbelly and snap off. Remove the legs and
claws. Pull the body apart and remove the feathery gills and internal
organs.
Using a cleaver, chop the body into 4 pieces. Crack the claws with a good hit with the back of the cleaver. Combine the egg with the chili , garlic, salt and pepper in a large
bowl. Put the crab pieces in the mixture, cover and refrigerate overnight.
To make Seasoning Mix : Sift all the seasoning ingredients together
on a large plate. Dip all the crab segments in the seasoning and dust off excess. Heat the oil in a wok and deep-fry the claws for 8 minutes, and the
body portions for 4 minutes and the legs for 2 minutes. Drain on paper towels and serve.
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