Unroll the crab sticks and pull them apart into ½-inch wide slivers. (Make sure your crab sticks are completely defrosted before doing this.)
Spread them out in a thin layer on a tray, then dry them for 20 minutes in an oven set at 130°F. This is just to reduce the water content slightly, so they don’t sputter as much when fried. Alternatively, you can use a dehydrator for this, or even place the tray outdoors under the hot sun.
Dust the cornstarch over the crab sticks, and gently toss them until they are well-coated.
Heat the oil in a pot until it reaches 350°F. Then, gently place a handful of crab sticks into the oil. Make sure not to overcrowd the pot. (Depending on the size of your pot, two to three dozen strips each round should do.) Fry the crab sticks until they turn golden-brown. This should take 2-3 minutes. Don’t touch or agitate the crab sticks for the first minute of frying as they’ll stick to your spatula. But once they get going, gently move them around and ease them apart.
When they are done frying, remove from the oil and place them on a tray lined with paper towels to wick off the excess oil. Repeat until all the crab sticks have been fried.
Fry the curry leaves in the oil for 30-40 seconds until crispy. (Careful, they can really crackle and pop!) When they’re darkened and crispy, remove the curry leaves from the oil and toss them with the fried crab sticks.
Let them cool down completely before serving. To store, keep in an air-tight container, that is, if you can stop yourself from snacking on them all!