Ingredients:-
Crabs, cleaned and halved
1/2 cup corn flour or potato starch, enough to coat the crabs generously
Sea salt to season the crab after they have been dredged
1 cup oil
5 scallions, tops and bottoms removed and sliced in half then cut into fours
2 - 1" pieces of ginger, julienned
5 small cloves of garlic, minced
About two tablespoons of sherry, rice wine or dry vermouth, used rice wine
About two tablespoons of soy sauce
Method:-
Clean the crabs, halved them and gently crushed the claws so that they would be easier to eat.
Dredged them heavily in potato/corn flour and salted with sea salt.
In a smoking hot wok fried them, making sure it did not crowd them.
Flipping them over twice and make sure cooked through.
After done, let them rest while cut the ginger, garlic and scallions.
Emptied the wok of the oil and added a few tablespoons back.
Then added the scallions, ginger and garlic.
When they became fragrant added the rice wine and soy sauce.
Add the crabs back into the wok and tossed them until they were completely incorporated into the sauce.
Serve with plain rice.
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