After eating soft shell crab at East Dynasty, Koko and Horoki, I thought "There must be a way to make this at home." Surely the restaurants don't use "fresh" soft shell crab that they get from the markets everyday. The fact that crabs only shed their shells during certain times of the year means restaurants can't possibly be buying them fresh and alive. This means that they must buy them frozen.
Hence, a trip to the local Asian grocery store yielded what I wanted to find. You can buy soft shell crab in packets. The packets I found were 400g for $7.50. So its roughly $19 for a kilo. With the crabs, you have to take off the top shell, which is quite hard and those lung fingers. They're bitter and not nice to eat. Apart from that, you can do anything you like the crab. Obviously, you can try to do what the restaurants do. A light coating of egg and flour and then fried gives the crabs a beautiful crunch. Then just quickly stir fried in salted egg and spring onion gives it a smooth coating of slightly salty egg and fresh taste of spring onion. It was utterly delicious and I couldn't stop eating it. Now I can eat a lot of it since its so much cheaper than eating about 4 pieces for $20 at a restaurant.