How to Make It
In a bowl, whisk the soy sauce with the beef stock, lime juice, sugar and 1 tablespoon of water. Add the shallot, cover and refrigerate for at least 1 hour. Stir in the cilantro and chiles.
In a bowl, whisk the egg whites until frothy. Add the crabs and turn to coat. In another bowl, whisk the flour with the cornstarch, white pepper, salt and cayenne.
In a large saucepan, heat 2 inches of oil until 375°. Set a wire rack over a baking sheet. Dredge 2 or 3 of the crabs at a time in the flour mixture and add them to the hot oil. Fry over high heat, turning once, until golden brown and crisp, about 3 minutes. Transfer the crabs to the rack. Transfer the crabs to a platter and serve with the dipping sauce.