Wok-Tossed Twice-Cooked Soft Crabs—Fu Xian-Style - Andrew Zimmern

Ingredients

• 12 jumbo soft crabs
• 3 tablespoons kosher salt
• 4 cups peanut oil
• 3 egg whites
• 1 cup cornstarch
• 12 scallions, cut in 2-inch lengths
• 5 dried red chiles
• 1 tablespoon sea salt
• 1 teaspoon ground white pepper
• 2 tablespoons sugar
• 1/2 cup thinly shaved shallots
• 1/4 cup thinly sliced red and green hot chiles (I like to use 2 red jalapeños, 4 serranos and a piece of a habañero to round out the heat; you can also use small red and green Thai chiles)
• 1/3 cup soy sauce
• 1/4 cup chicken stock
• 3 tablespoons Chinese rice wine or sake
• 3 tablespoons sugar, or more to taste
• 1 tablespoon minced ginger
• 3 thinly sliced garlic cloves