Crabs with Salted Egg Sauce Recipe

Pat crabs dry with paper towels. Cut in half then dredge in potato starch, shaking off excess. (You can also steam the crabs before cutting and dredging.)

Heat oil in a wok over medium heat. Fry crabs on all sides until cooked, about 12 to 15 minutes. Do this in batches, if necessary. Drain on paper towels.

Make the salted egg sauce: Melt 2 tablespoons butter in a wok. Sauté ginger, leeks, onions, and garlic. Stir in salted egg yolks, remaining butter, and chilies; mix well. Season with salt and pepper. Add crabs and toss, or pour sauce over crabs. Top with cilantro leaves.