Prepare the crab by cutting away the face (this can taste bitter
), slicing just behind the eyes
. Next, lift the flap on the underside of the crab and cut this off. Loosen the top "shell" of the body and remove the gills. Rinse the crabs well.
For the marinade: Mix together the ginger, peanut oil
, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap
and marinate for 30 minutes.
Fill a wok
halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube
of bread turns golden brown in 15 seconds and floats to the surface.
In a shallow bowl, stir together 2 heaping tablespoons sweet potato
starch with the beaten eggs
can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge
again in the remaining sweet potato starch
. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry
until golden brown, 3 to 4 minutes. Drain
on paper towels and season with the salt and dried chile flakes while they are still hot.
Serve immediately over Mango Noodle Salad and garnish with the chives
and Fresno chiles.