Directions

To Prep

1. Dry-fry the peppercorns and salt in a pan over medium heat until they become fragrant.
2. Remove them from the pan and grind them using a pestle and mortar until they become fine.
3. Combine the salt and pepper mixture in to the tapioca starch.
4. Dredge the soft shell crab halves with the egg whites before dredging them with the tapioca mixture.

To Cook

1. Heat a saucepan with enough oil to deep-fry. Add the soft shell crab in batches and cook until golden brown.
2. Remove the crab from the oil and drain off the excess oil by placing it on a paper towel before serving. Garnish with chilli and spring onions.