Instructions: Clean the crab and cut into pieces. Sprinkle the crab pieces with the salt and pepper. Toss the crab pieces with the cornstarch in a large bowl to coat them evenly.

Pour enough oil into a wok to fill 3 inches. Heat to 350 degrees. Slide the coated crab pieces into the hot oil. Deep-fry until crab is cooked through, 5 to 7 minutes. Scoop the crab from the oil with a wire skimmer or slotted spoon and drain on paper towels.

Pour enough warm water over the bean thread noodles in a large bowl to cover them completely. Soak until softened, about 10 minutes. Drain the noodles, lay them out lengthwise on a cutting board and cut them in half crosswise. Drop the noodles into a pan of boiling water and cook until translucent, about 1 minute. Drain, rinse under cold water, and drain again. Place in a serving bowl. Cover with foil, shiny-side down, to keep warm.

Carefully ladle all but 1 tablespoon of the frying oil out of the wok into a heatproof container.

Add the butter and 1 tablespoon of the reserved oil to the wok. Cook until the butter is frothy and begins to brown lightly. Add the garlic and cook until fragrant, about 30 seconds. Pour the chicken stock, rice wine, and fish sauce into the wok and bring to a boil, stirring. Add the crab and toss to coat with sauce. Continue cooking to allow the flavors to blend, 1 to 2 minutes.

Spoon the crab and pan juices over the bean thread noodles and serve immediately.

This recipe yields 4 servings.

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