Ingredients
1000 g (about 2.2 lbs) sea crab, 100 g (about 2 large) eggs.
Seasonings
10 g each of shredded scallion and ginger, 5 g minced ginger, 25 g cornstarch, 4 g each of white pepper, sesame oil, and salt, 50 g vinegar, 3 g MSG (or omit), and 1000 g (about 4 cups) vegetable oil for deep-frying (approximately 75 g will be absorbed).
Instructions
1. Remove the shell from the sea crabs, clean them thoroughly, and use a knife to cut them into pieces with one claw attached to a piece of meat. Marinate briefly with scallion, shredded ginger, cooking wine, MSG, white pepper, and salt, then toss with dry starch until evenly coated. In a small bowl, combine minced ginger, sesame oil, and vinegar to make a ginger-vinegar dipping sauce. Crack the eggs into a bowl and beat until smooth.
2. Heat oil in a wok to 350°F (about 175°C). Slowly pour the beaten eggs into the oil in a thin, steady stream, while continuously stirring with chopsticks in a circular motion. Once the egg threads float to the surface and change color, remove them and drain the excess oil.
3. Heat oil in a wok over high heat to 60% hot (about 350°F/175°C), dredge the crab pieces in dry starch, then deep-fry until light golden, remove and arrange on a plate, place the egg floss in the center, and serve with a dipping sauce of ginger and vinegar on the side. This dish is beautifully colored, savory and delicious, with a unique flavor.