Ingredients (for 4):
- Crab - 2 (around 600g)
- Tapioca starch - 4 tbsp
- Sesame oil - 2 tbsp
- Spring onion - 30g
- Ginger - 20g
- Garlic - 16
- Red chili - 2
- Basil - 15g
- Three-cup sauce
- Water - 1 cup
- Sugar - 1 tsp
- Dark soy sauce - 1 tsp
- Soy sauce - 1 tsp
- Spicy bean sauce - 1 tsp
- Oyster sauce - 1 tbsp
- Rice wine - 2 tbsp
- Chinese yellow wine - 2 tbsp
- Thickening
- Water - 2 tbsp
- Tapioca starch - 1 tbsp
Procedures:
1. Remove the shell and cut the crab into pieces, clean thoroughly. Smash the claws with the flat of the chopper until it cracked. Drip dry.
2. Remove the leaves from the stem of the basil.
3. Remove the seeds of the red chili and cut into pieces.
4. Cut the ginger into slices.
5. Cut the spring onion into sections.
6. Mix the crab with tapioca starch.
7. Peel the skin off the garlic.
8. Mix the three-cup sauce.
9. Heat the wok. When it is hot, pour in the oil and fry the ginger and garlic in medium temperature.
10. Add the crabs in, but no need to add the crab shell. Continue to fry until the garlic are golden. Then remove everything and drip off the excess oil.
11. Heat the wok and then add in the sesame oil. Then add red chili and spring onion to stir fry until fragrant.
12. Add in the crab, ginger and garlic.
13. Pour in the three-cup sauce. Add in the crab shells and cover with lid to cook for 5 minutes.
14. Pour in the thickening and mix well.
15. Serve.
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