I seen a lot of bloggers preparing this and since we will be deep frying ngoh hiang today, I thought I shall give this a try. Roll the crabstick aka White Fish Meat between your palm to loosen the crabstick and tear them into strips. Put them into a wok and keep stiring when adding the strips so they won’t stick together. Drain well and keep in air tight container! Oh well, I do like this! The fragrance of the crab stick remains and yet crunchy!