Prepare ingredients:
– Rinse and clean the mud crab to remove any dirt particles, then break into parts
– Chop the red onion, garlic and spring onion
Heat up wok with oil. Pan fry the crabs for 1 minute on each side over high heat. When done, remove and set aside.
In the same wok, add a bit more oil and fry the red onion and 10g garlic over medium heat until fragrant and golden brown.
Add in the dried chilli, 10g spring onions and spicy bean paste and continue frying for about 1 minute.
Then place in the crab bits, mixing it with the sauce before adding in the rice wine. Allow to cook for a few more minutes. Once done, remove and set aside.
In another wok, lightly fry the crispy spicy soy bean, 25g garlic (the remaining) and 5g spring onion until the mixture is crispy.
Lastly, add in the sesame oil and pour in the crabs. Stir until well combined.
Plate the crabs and garnish with coriander and 10g spring onions. Enjoy!
