1 tablespoon salt
1 teaspoon fine white pepper
1 teaspoon sugar
1/2 teaspoon five spice powder
2 (14 ounce/400 g each) live crabs, blue swimmer or mud crab
Vegetable oil, for deep-frying
Potato starch, for dusting
3 red Asian shallots, finely diced
2 cloves garlic, finely diced
3 spring onions (scallions), cut into 2-inch/5 cm lengths
2 long red chiles, thinly sliced on the diagonal
Serving suggestion: Jasmine rice.
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