Sauteed Soft-Shell Crabs Chi Kit Wong, The Flower Drum

• 5 medium-size soft-shell crabs
• 1 egg white beaten
• Pinch of white pepper
• 1 1/2 tablespoons of cornstarch plus 3 tablespoons
• 3 1/2 to 4 cups peanut oil
• 3 slices of fresh ginger, flattened with blade of cleaver and cut into tiny juliennes
• 4 cloves garlic, minced
• 1 scallion, minced
• 1 teaspoon sweet red pepper, minced
• 1 teaspoon sweet green pepper, minced
• 1 tablespoon sugar
• 2 teaspoons dark soy sauce
• 1 teaspoon white vinegar
• 2 teaspoons cornstarch
• 1 1/2 tablespoons dry white wine

1. Crabs are usually sold cleaned and iced; if not, to clean them: with sharp knife cut off apron and flap that folds under rear body.
2. Turn crab over and cut off facial parts at point just back of eyes.
3. With knife fold back covering at points of back and remove spongy material from gills.
4. Wash in cold water and pat dry.
5. Combine all sauce ingredients in bowl and reserve.
6. In large bowl coat crabs with mixture of beaten egg, white pepper and 1 1/2 tablespoons of cornstarch.
7. When coated, dust thoroughly with remaining cornstarch until almost white.
8. Heat wok over high heat and add peanut oil.
9. When wisp of white smoke appears, place crabs in oil and fry until crisp.
10. Remove from oil.
11. Let oil get hot again and place crabs in oil a second time and fry until quite crisp.
12. Remove and drain.
13. Drain oil from wok.
14. Place wok back on heat and when residue of oil heats add ginger, garlic, scallions and peppers and stir for about 40 seconds.
15. Add crabs and mix well.
16. Add sauce and mix all ingredients until crabs are thoroughly coated.
17. Remove from wok and serve immediately.

crabs, egg, white pepper, cornstarch, peanut oil, ginger, garlic, scallion, sweet red pepper, sweet green pepper, sugar, soy sauce, white vinegar, cornstarch, white wine

Taken from cooking.nytimes.com/recipes/5840 (may not work)