Soft Shell Chili Crabs with Mango Noodle Salad

Ingredients

• 4 fresh or frozen soft-shell crabs
• 2 tablespoons peeled and grated fresh ginger
• 1 tablespoon peanut oil
• 1 tablespoon Shaohsing rice wine
• 1 teaspoon Chinese five-spice powder
• 1/4 teaspoon cayenne powder
• Peanut oil, for frying
• 2 heaping tablespoons plus 1 cup sweet potato starch
• 2 eggs, beaten
• 2 large pinches sea salt
• 2 large pinches crushed dried chile flakes
• Mango Noodle Salad, recipe follows
• 1 tablespoon finely sliced chives, for garnish
• 2 Fresno chiles, seeded and sliced, for garnish
• 4 ounces mung bean noodles or rice noodles, rehydrated
• 6 ounces baby spinach or arugula
• 1 Fresno chile, seeds removed and finely sliced
• 1 mango, peeled, stone removed and diced
• 1/4 cup rice wine vinegar
• 3 tablespoons sweet chili sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon peanut oil

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