Clean and dismember the mud crabs. Remove gills, stomach, and inedible parts. Chop into large pieces. Season the crab pieces with salt and white pepper, then coat evenly with cornstarch.
Heat cooking oil in a wok to 170-180°C. Deep-fry the mud crabs in batches until golden brown and cooked through. Remove and drain excess oil.
In the same oil (or fresh oil), reduce heat to low-medium. Add minced garlic and shallots. Fry slowly until garlic and shallots are golden brown and crispy. Remove with a slotted spoon and drain. Set aside.
Drain most of the cooking oil from the wok, leaving about 2-3 tablespoons. Add fermented black beans, dried red chilies, and the white parts of spring onions. Sauté until fragrant.
Return the deep-fried mud crabs to the wok. Splash in Shaoxing wine around the edge of the wok. Add light soy sauce, sugar, salt (adjust to taste if needed), and white pepper. Toss quickly to coat.
Add the crispy garlic and shallots and the green parts of spring onions. Toss everything together vigorously for about 30 seconds to combine the flavors and ingredients. Serve immediately.
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