I start by making my dipping sauce. I heat vinegar, sugar, and chili paste in a small pan over medium heat, stirring until the sugar completely dissolves. I remove it from heat and let it cool, then mix in my minced garlic, chopped cilantro, spring onions, lime juice and diced cucumber. I set this aside to let the flavors settle.

I clean my crablets thoroughly under running water and pat them completely dry with paper towels. I season them with salt and pepper.

I set up three bowls. In the first bowl, I mix flour with paprika, cayenne, salt and pepper. In the second bowl, I beat my egg and milk together. I put some of the seasoned flour in the third bowl for the final coating.

I heat my oil in a deep pot to 185°C (365°F). I use a thermometer because the right temperature is what makes them extra crispy and prevents them from absorbing too much oil.

Working with a few crablets at a time, I coat them first in the seasoned flour. Then I dip them in my egg mixture. Finally, I coat them thoroughly in the third bowl of flour.

I carefully place my coated crablets in the hot oil, making sure not to overcrowd them. I fry for 1-2 minutes on each side until they're golden brown.

I remove them with a slotted spoon and place them on paper towels to drain. While they're still hot, I sprinkle them with chopped spring onions.

I serve them immediately with my spiced vinegar dipping sauce.

Enjoy your crispy crablets!