1. Put each crab on the counter with its back facing down; Insert a knife through its abdomen and hold it till the crab has stopped moving; Remove the reeds/strings; Separate the carapace from its body by lifting it; Discard the gills, the guts and the gizzard in the lower center part of carapace; Scrub the crab with a small brush to discard the dirt; Rinse and drain; Cut each half into 3 pieces; Cut pincer into halves; Keep the carapace in whole; Wipe dry; Slightly coat with potato starch.
2. Rinse and slice ginger; Rinse and cut spring onion into sections; Peel, rinse and mince garlic.
3. Add seasoning (2) to a bowl and mix well.
4. Add 800ml oil to a wok; Bring to the boil over a high heat; Jiggle the crab in the oil for 1 minute; Remove and drain.
5. Set the oil aside, leaving 1t oil; Heat the wok over a high heat; Stir-fry ginger, spring onion and garlic over a medium till fragrant; Return the crab to the wok; Add 2t Shaoxing wine and stir-fry over a high heat briefly; Add 1 cup of water and seasoning (1); Stir-fry over a high heat till mixed; Cover with a lid; Cook over a high heat till the sauce has dried up; Add seasoning (2) and stir-fry over a high heat till the sauce has thickened. Ready to serve.
COOKING TIPS:
After separating the carapace from the crab's body, it is important to discard the gills, guts and the gizzard completely, and scrub the crab thoroughly with a small brush, so that the mud and dirt would not get into the sauce, affecting the taste and even the health.
