1 kg live crabs
1 tablespoon lime juice
1 egg, lightly beaten
Oil for deep-frying
2 red chilies
1/2 teaspoon salt
2 cloves garlic
1/2 teaspoon chopped ginger
1/2 teaspoon pepper
Clean the crabs and discard the shell and
gills. Remove the legs and claws before cutting the carbs into half if
it is too big. Add lime juice and let it stand for 15 minutes. Combine
all the ground spices with egg in a bowl. Add the crabs and mix well.
Heat a wok with oil and deep-fry the crabs until it turned reddish.
Serve immediately while still hot.