Make chili oil: Heat oil in a small wok over medium heat. Add dried chilies, garlic, and Sichuan peppercorns. Toast for 2-3 minutes until fragrant, then remove from heat and let cool completely. Pour into serving bowl.
Make scallion oil: Heat oil in a small wok over medium-high heat. When shimmering, pour over white parts of spring onions in a bowl. Let sit for 2 minutes, then add green parts, soy sauce, and salt. Stir well and set aside.
Combine flour, cornstarch, salt, and white pepper in a shallow dish. Mix well.
Heat vegetable oil in a deep wok or fryer to 180°C (356°F).
Pat soft-shell crabs dry with paper towels. Dredge each crab thoroughly in the flour mixture, shaking off excess.
Carefully lower floured crabs into hot oil, 2 at a time. Fry for 3-4 minutes until golden brown and crispy, turning occasionally.
Remove fried crabs with a slotted spoon and drain on paper towels. Keep warm while frying remaining batches.
Soften rice paper sheets by briefly dipping each in warm water for 5 seconds, then place on a clean, damp surface.
Place a fried soft-shell crab in the center of each rice paper sheet. Roll tightly into a cone shape, tucking in sides as you roll.
Arrange hand rolls on a serving platter. Drizzle with both chili oil and scallion oil. Garnish with chopped cilantro, sliced red chilies, and white sesame seeds.
Serve immediately while the hand rolls are still warm and crispy, with extra chili oil and scallion oil on the side for dipping.
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