Combine sauce ingredients together ready to cook with crabs and set aside.
Clean the crab and cut into 1/4 pieces. Cut claws into half pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces in small batches and deep fry. As soon as they turn red, dish out into a large bowl, set aside and keep warm. Remove the excess oil and discard.
Heat up a wok and add ¼ cup of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped spring onions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately with steamed rice.
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