2 live crabs, blue swimmer or mud crab (about 14-ounces each)
16 ounces or 2 cups vegetable oil
1/2 bulb garlic, cloves peeled and minced
10 spring onions, (white part only) sliced
7 ounces crab meat
3 1/2 ounces dried shrimp, soaked in 1 cup water for 20 minutes, and then drained
1/2 tablespoon sugar
1 teaspoon salt
1 tablespoon oyster sauce
1/2 tablespoon fish sauce
1 1/2 tablespoons dried chile flakes
3 1/2 ounces chile oil
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-lengths
2 long red chiles, thinly sliced on the diagonal, plus more for garnish
4 tablespoons sate sauce, recipe follows
Jasmine rice, for serving
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