Typhoon Shelter Fried Crab

Place 300g minced garlic in a fine strainer and rinse thoroughly under running water to remove the sticky juice until the water runs clear, then drain and pat dry with paper towels until completely moisture-free.

Place 750g chopped crab pieces into a bowl, add 10ml Maggi seasoning sauce, 3g salt, 5g curry powder, and 15ml cooking wine. Mix well with hands until evenly seasoned.

Heat 500ml oil in a wok to medium-low heat (120°C). Turn off heat momentarily, add dry minced garlic, then resume low heat and fry gently for about 8 minutes. Stir continuously until golden, crispy, and dry, then drain on paper towels.

Add 50g dry cornstarch to the marinated crab. Toss and shake the bowl vigorously until every piece of crab meat and shell is evenly coated with a thin layer of dry starch.

Reheat oil to medium-high (180°C). Keep high heat, fry crab shells first until bright red, then add crab pieces and deep fry for about 3 minutes until cooked through and crispy on the outside. Scoop out and drain.

In a clean wok, add 15ml cooking oil and 150g breadcrumbs. Stir-fry over low heat continuously for about 4 minutes until completely dehydrated, crispy, and lightly golden.

Wipe wok clean, add 15ml oil. Saute 20g fermented black beans over medium-low heat until fragrant, then add 10g dried red chilies and 30g scallions. Stir-fry rapidly for 30 seconds.

Turn heat to high, add fried crab pieces, splash 15ml cooking wine along the rim, add 2g salt and toss. Immediately pour in fried garlic and breadcrumbs, toss rapidly over high heat for 20 seconds until evenly coated, then plate. Place crab shells on top and brush with a little oil for shine.