Ingredients Jump to Instructions ↓

  1. 4 - 6 6 to 7 (1 1/2 kg)

  2. 3 tablespoons 1 tablespoon 1 tablespoon 1/2 teaspoon 1/2 teaspoon 3 125 ml (1/2 cup) Live crabs, plunged in boiling water to stun them Oil Chopped garlic Freshly ground black pepper Salt Sugar Spring onions (scallions), thinly sliced Water or chicken stock

Instructions Jump to Ingredients ↑

  1. : To clean the crabs. lift up the shell and scoop out the yellow roe. Set aside. Cut off the tip of each leg, but leave the claws and legs attached. With a sharp cleaver, chop the crabs in half lengthways. Heat the oil in a wok over high heat and stir-fry the garlic and pepper until fragrant, about 2 minutes before adding the salt, sugar and spring onions and stir-fry another 2 minutes. Sprinkle in half of the water and stir before covering the wok. Cook another 8 or 10 minutes until the crab legs turn red. Add the rest of the water and stir-fry another 5 minutes more. Remove from the heat and serve.


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