Ingredients:

• Live local Mud Crab (minimum 1kg)
• Fine chopped fresh garlic 50gm
• Fine chopped fresh ginger 25gm
• Fine chopped fresh red and green capsicum 75gm
• Fine chopped shallots 25gm
• 3 table spoons Chinese wine
• Homemade spicy salt and pepper 15gm
• Vegetable oil 2 litres

Method:

Heat the wok up with maximum power
Put oil into wok for maximum heat to 220°C
Cut the crab in pieces and crack the shell and the claw
Deep fried the crab in maximum heat for 3 minutes
Drain any excessive oil
Return the crab to the wok with all other ingredients
Wok tossed evenly until the ingredients coated the crab.
Name of Chef creator of Signature Dish: Jingsheng Li

Comment on dish:

• Must be live Mud Crab, cannot be replaced by frozen or chilled crab.
• Must be fresh, clean, vegetable oil, cannot be replaced by other oil, cannot deep fried in a deep fryer, must be a Chinese Wok.
• Crab available all year around, but must pick a full crab, cannot be an empty one filled with water.
• Watch the heat of the oil, extremely dangerous if you miscalculated the timing. (i.e., serious personal injury or burn the kitchen down.)
• Crab must cooked in extremely heat allow instant sealing of the crab.