Salt and Pepper Red Crab (Cua Rang Muoi)

DIRECTIONS

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