Serves 6


  • 12 whole uncooked crabs, cleaned. Allow 2 – 3 per person (depends on size)
  • 1 knob of Ginger (peeled and sliced into 10-12 pieces)
  • 4 spring onions cut into 2cm lengths
  • ½ cup corn flour (for frying)
  • 1 cup vegetable oil for frying
  • ¼ cup vegetable oil for frying


  • 4 tablespoons oyster sauce
  • ½ teaspoon white pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • ½ cup Stone’s Premium Alcoholic Ginger Beer
  • 3 teaspoons corn starch
  • 1 tablespoon fish sauce


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.