2 or 3people as a main course.
By Irene Kuo
Each bite of these deep-fried crabs gives the texture of fluffy coating, thin, crunchy shells, and luscious meat. Mushroom-smothered Bean Curd and Spicy Minced Watercress would go very well with this.
Have the fishman clean and quarter the crabs, removing the spongy gills. Rinse and pat dry.
Mix the batter. Prepare the roasted salt-pepper or the dip sauce for each person.
Heat a wok or heavy pot over high heat until hot; add the oil and heat until it foams a cube of bread instant