- 3 pieces crabs or 15 pieces shell-on king prawns
- 6 pieces garlic cloves, crushed & chopped
- 6 pieces shallots, chopped
- 2 pieces dried chilies
- 1 teaspoon ginger, chopped
- 1 medium onion, chopped
- 1 teaspoon coarse black pepper
- 2 teaspoons cornflour
- salt and pepper, to season
- 4 spring onions, chopped
- 3 tablespoons lard or vegetable oil, for stir frying
- cooking oil, for deep frying
- Season crabs or prawns with black pepper, salt and corn flour.
- Deep fry until almost done and set aside.
- Heat wok and add cooking oil. Stir-fry the garlic, shallots, chili, ginger, onions and black pepper for 2 minutes.
- Add crabs/prawns then fry for 2 more minutes.
- Add the spring onion then cover the wok to cook for another minute.
- Serve hot.
- TIP: You might want to cracked the shells and the pincers of the crabs a little bit after deep frying so it will absorb the flavor when you saut it with the rest of the ingredients.
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