Chili-Salted Soft Shell Crab

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes

Ingredients:
6 soft shell crab, quartered evenly
2 tbsp garlic, chopped
¼ cup scallions, chopped
1 chili, chopped
1 tbsp salt
1tsp sugar
2 tsp white pepper
2 tsp ginger powder
½ tsp five spice powder
1 cup potato starch
½ egg white, beaten
1 bottle of vegetable oil
1 lemon, juiced
1 tsp pepper, ground
1 tsp salt, ground

Directions:
1. In a bowl mix together the salt, sugar, white pepper, ginger powder and five spice powder, which will be used later to season the dish, and put to one side.

2. Add the egg whites to the crabs and mix thoroughly, making sure only to use enough egg whites to coat the crab. Then, dip the crabs into the potato starch, and shake off the excess. The crab must be lightly coated rather than battered.

3. Heat the vegetable oil in a wok or pan to 350°F (180°C). If you do not have a thermometer, place a wooden chop stick into the oil and if it starts to bubble the oil is ready. Add the battered crab to the oil, making sure not to overfill the pan. If the pan cannot comfortably hold all of the crab, do them in batches, making sure the oil comes back up to temperature before starting each of the subsequent batches. Allow the crab to cook for 90 seconds on each side, and then place them on some kitchen paper to drain off the the oil.

4. In a clean wok add ½ tsp of the vegetable oil used for the crab, and allow it to heat up. Before adding the vegetables, take a piece of kitchen paper and clean off a little of the excess oil, so as not to make the crab soggy. Stir fry the scallions, garlic and chili, and allow them to soften just a little bit, before finally adding the soft shell crab to the wok and tossing the ingredients together. Season with the pre-prepared seasoning of salt, sugar, white pepper, ginger powder and five spice powder, and serve along side a salt and pepper, lemon dip.

5. To make the dip, add together the juice of a lemon, with 1 tsp of ground pepper, and 1 tsp of salt.