6 to 8 fresh uncooked crabs
50 g fresh ginger, peeled and sliced thinly
1/3 cup oyster sauce
1/3 cup chicken marinade
1 can beer
olive oil
1 tablespoon corn flour
6 spring onions, sliced on angle
Clean crabs, remove back, deknuckle legs and claws, remove dead gills. Lightly wash out and drain upside down on absorbent paper. In a heavy base saucepan with lid, heat oil medium to hot, add crabs upside down, replace lid and cook for one minute. In a separate pan, heat ginger in a touch of oil on medium heat. Add oyster and chicken sauce, coral from crab shell and corn flour. Turn crab over, add beer, replace lid and semi steam for one minute. Then add the ginger mix, toss crabs, add spring onion and replace lid for another minute. Serve hot.
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