Mmmm … soft shell crab. This has to be one of my favourites. My cravings for this inexpensive seafood have been so strong lately I couldn’t help but duck off to Chinatown over the weekend and pick up a box of these little critters as well as a few fresh ingredients to go with it. The crabs usually come boxed in kilogram quantities from many seafood shops for around $16. If you’re at the Sydney Fish Market expect to pay $20 for one kilo. Each box holds around 7 or 8 crabs and they’re neatly wrapped in plastic for easy freeing if you’re not using them all.
In a small dish, combine the soy sauce, oyster sauce and vinegar. Mix well and set aside.
On a large plate or in a bowl combine the flours, salt and pepper. Set aside.
Heat about 3 cups of vegetable oil over medium-high heat.
Dip the crab halves into the egg white, drain and then coat in the flour mixture. Shake off excess and fry in the vegetable oil a few minutes each side, or until cooked. Drain and set aside in a warm place.
Heat 1 1/2 tbsp oil in a wok, add the garlic and stir-fry over medium heat until lightly golden. Add the garlic chives, soy sauce mixture and stir-fry for 2 minutes. Add the chilli and crab and toss quickly to coat.
Spoon onto serving plates and garnish with chervil leaves.
Serve with cooked rice, if you wish.