Split jalapenos in half lengthwise and through the stem so that is also split. Do not chop off the stem end. Leave it intact so you can make a pepper "Canoe".

Use a small paring knife to slide beneath the stem end and around the seeds and pith without cutting through the pepper.

Mix softened cream cheese with salt, ginger and crab until well mixed.

Fill pepper cavities with cheese mix, using a butter knife to scrape it level with the top.

Place peppers on a pan and freeze until firmly frozen. Maybe 2-3 hours will do.

Start heating your oil in the wok to about 350F and maintain that temperature throughout.

Stir together the flour, cornstarch and salt. Separate, whisk up the vodka and the egg, then gently stir in the club soda.

Gradually add the wet mix to the dry, gently stirring. But do not overmix- some lumps are fine. Like pancake batter, except thinner.

Take the jalapenos out of the freezer and dredge them in cornstarch, tapping off excess.

Then dip them in the batter, spooning batter over if needed.

Fry in the hot oil without crowding, turning over gently with chopsticks to cook both sides. They will appear light with some browning at the edges when they are done.

Use the spider to lift them out and drain on paper toweling.

Drizzle tops with eel sauce and yum yum sauce before serving.