Ingredients
- 525 gr live
- 60 ml peanut oil
- 60 ml chicken broth
- 34 gr coarsely scallions (chopped)
- 30 ml soy sauce (light)
- 18 gr garlic (minced)
- 30 ml chinese rice wine
- 2 gr ginger root (minced fresh)
- 2 ml dark soy sauce
- 1 gr salt
HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes). KEN HOM PRODIGY GUEST CHEFS COOKBOOK
