Defrost and unwrap crab stick packaging. Peel the crab stick into thin strips.
Add corn flour to the peeled crab sticks and mix it.
Pour 600 ml of oil in a wok and heat it up to 150 degree Celsius. Put one piece of the crab stick into the oil for testing (if there are bubbles, it means the oil temperature is ready for deep fried crab stick cracker).
Use a medium-low heat to fry until the white crab stick’s skin turns into light golden brown (remember to use medium-low heat to avoid burnt crackers).
Done. Set aside and let it cool down. Store the crispy seaweed crackers inside an air-tight container.