4 medium sized mud crabs, cleaned and cut into pieces
70gms ginger, sliced
50gms or more spring onions , sectioned, separate the white parts
1 medium size onion, cut into wedges
2 cloves garlic
1 tbsp oyster sauce
cooking wine, from the bottle cap, 1 cap
1. Pour some oil into the wok and heat up. Fry the crabs till they turn orange or almost cooked. Remove from wok. Alternatively, if you do not want to pre fry the crabs, just go straight to 2.
2. Leaving some oil in the wok, saute the ginger, garlic and the white parts of the green onion and onion till aromatic. Add in the crabs and stir fry them for about a minute. Add in the salt and oyster sauce and continue to stir fry the crabs. You may add in some water if it's too dry. Just splash the water around the wok. Keep frying the crabs and splash some water round the wok if necessary. Cover for a couple of minutes to cook the crabs. Add in the green onions and splash the wine round the wok, fry for about a minute and remove from heat.
I am linking this post to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite and hosted by Alvin of The Chef and Sommelier with the theme ingredient, GINGER