Ingredients
5 live crabs (about 1200 g / 2.6 lbs total), 50 g fresh milk, 35 g shredded coconut, 25 g cilantro, 3 egg whites.
Seasonings
15 g each of minced scallion and ginger, 1/2 tablespoon of water starch, and flour, salt, MSG, cooking wine, sesame oil, and vegetable oil all to taste.
Preparation
1. Remove the roots and old leaves from the cilantro, wash and drain, then finely chop.
2. Place the egg whites in a bowl, add shredded coconut, fresh milk, salt, and MSG, then stir until smooth to create the coconut milk mixture.
3. Kill the live crabs, clean them, chop into pieces, and coat the cut sides with flour.
4. Heat vegetable oil in a wok until it reaches 70% hot (about 350°F/175°C), add the crab pieces and deep-fry until cooked through, then remove and drain the oil.
Steps
1. Place a clean wok over high heat, add vegetable oil and heat until hot, then add minced scallions and ginger and stir-fry until fragrant.
2. Then pour in half of the coconut milk mixture and stir-fry until thickened.
3. Add the cooking wine, then toss in the crab pieces and stir-fry quickly until evenly coated.
4. Slowly drizzle in the remaining coconut milk mixture and stir until well combined.
5. Thicken with a water and cornstarch slurry, drizzle with sesame oil, sprinkle with chopped cilantro, then remove from the wok and plate.