Using kitchen scissors, cut along the shell edge of the crayfish on both sides, from head to tail. Then prise the top shell from the tail end and holding shell firmly, peel off top shell which should come off easily.
Snip off the head and peel meat away from bottom shell. Wash, then place on paper kitchen towel. Dab dry with another sheet of absorbent paper towel. Coat with combined flours. Deep fry in hot oil until meat is cooked (one to two minutes). Leave aside.
Heat oil and sesame oil in a wok. Stir-fry chopped garlic. When garlic is almost golden, add wine. Add dried chillies, curry leaves and ginger. Saute well.
Stir in the rest of the ingredients and the seasoning. Mix well. Stir in the cooked crayfish. Dish out and serve immediately.