Ingredients (for 4):
- Crab - 2
- Vermicelli - 150g
- Cabbage - 300g
- Shallot - 4
- Spring onion - 3 sprigs
- Ginger - 4 slices
- Garlic - 2 cloves
- Chinese yellow wine - 1 tsp
- Sesame oil - 1 tsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Oyster sauce - 1 tbsp
- Soy sauce - 1 tbsp
- Chicken stock - 150ml
- Oil - 500ml
Procedures:
1. Clean the crabs, take the shell off, then remove grills and stomach. Cut the body into halves and use the other side of the chopper to smash the claw softly.
2. Cut the cabbage into shreds.
3. Soak the vermicelli in water for 10 minutes, then drain for later use.
4. Cut the ginger and garlic into slices. Cut the spring onion into sections. Chop the shallot finely.
5. Mix salt, sugar, oyster sauce with 50ml of chicken stock.
6. Heat the oil to medium heat. Coat the crab pieces with tapioca and then deep-fry to half cooked.
7. Remove the crabs and put on kitchen paper to dry.
8. Heat the wok with 2 tbsp of oil, then put in ginger and garlic to stir-fry until fragrant.
9. Add in the chopped shallot.
10. Add the crab in and stir-fry well. Splash with Chinese yellow wine.
11. Add in the sauce and mix well. Turn off the heat.
12. Mix the remaining chicken stock with soy sauce.
13. Heat a pot with 1 tbsp of oil, then saute the cabbage until softened.
15. Gradually add in the sauce and mix well.
16. Add the crab and sauce into the pot, then put the spring onion on top. Cover with lid and turn to low heat to cook for 10 minutes.
17. Drizzle the sesame oil in and mix well.
18. Serve.
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