-
Clean the crabs and crush
the claws.
-
Chop each crab into six
pieces.
-
Dry and dust with
cornflour.
-
Heat the peanut oil and
fry the crabs for 1 minute.
-
Remove the crab from the
pan and drain the oil.
-
Heat the large pan or wok.
-
Add the garlic, ginger and
spring onions (scallions) and sauté for 15 seconds to release
their aromatic flavors.
-
Mix and turn them quickly
with the crab before transferring the mixture to a clay container
or casserole.
-
Add the seasonings.
-
Cover the pot and cook for
2 minutes over a high heat, turning the contents from time to
time.
-
Serve in the clay pot or
casserole.