1 large or 2 medium crabs
60 g/2 oz/1/2 cup plain (all-purpose) flour
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons caster sugar
oil for deep frying
Prepare crabs, cutting each into 2 pieces. Combine flour with salt, pepper and sugar, and roll each piece of crab in the mixture, then dust off excess. Heat oil until very hot, drop crab pieces in and fry until the crab turns red and is cooked, about 8 minutes. Drain and serve. Eat with fingers for best enjoyment.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)