Sourdough 'You Tiao' Fritters with Chili Crab Dip

In a large bowl, combine the fed sourdough starter, flour, water, salt, and baking soda. Mix until a shaggy dough forms. It will be sticky.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smoother and more elastic. It will still be slightly tacky.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size. This allows the sourdough to develop its characteristic tang.

While the dough is rising, prepare the Chili Crab Dip. In a saucepan, combine the chili garlic sauce, tomato ketchup, oyster sauce, and sugar. Heat over medium heat, stirring until the sugar dissolves.

Add the cornstarch slurry (cornstarch mixed with water) to the sauce, stirring constantly until it thickens. Remove from heat and stir in the cooked crab meat, beaten egg, and lime juice. Set aside to cool slightly. The fragrance should be spicy, sweet, and savory.

Once the dough has doubled, gently deflate it. On a lightly floured surface, roll the dough out to about 1/4 inch thickness.

Cut the dough into strips approximately 1 inch wide and 4-5 inches long, resembling 'You Tiao' shapes. Optionally, stack two strips and press down the middle with a chopstick to create the traditional 'You Tiao' look.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the dough strips to the hot oil, in batches, and deep-fry for 2-3 minutes per side, or until golden brown and crispy. The aroma will be heavenly – a blend of fried bread and tangy sourdough.

Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil. They should be light, airy and golden brown.

Serve the Sourdough 'You Tiao' Fritters immediately with the Chili Crab Dip. Garnish the dip with chopped cilantro for a pop of freshness.