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Gently warm the oil in a large wok.
Add the garlic, ginger, chillies, spring onions and shallots and sauté for 2 to 3 minutes.
Increase heat to high.
Add the crabs and stir for 2 to 3 minutes.
Add the sambal, soy, and hoi sin and stir until combined.
Thicken with corn flour - you may add a little water if the sauce is too thick or strong.
To finish stir in the deep-fried shallots, coriander, and remaining spring onions.
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