A flavorful and spicy crab dish inspired by Singaporean cuisine, perfect for seafood lovers.
Mix the soy sauce, oyster sauce, brown sugar, black pepper, and white pepper in a bowl until combined.
Prepare the sauce in advance to streamline the cooking process.
Clean the crabs by removing the top shell, gills, and intestines. Rinse and cut into quarters, cracking the legs slightly.
Cracking the legs allows the flavors to penetrate the meat better.
Heat the butter in a wok over high heat until melted.
Ensure the wok is hot before adding the butter for optimal flavor.
Add the ginger, garlic, and chili to the wok, stirring until fragrant.
Stir constantly to prevent the garlic from burning.
Add the crab pieces to the wok and stir-fry until the shells turn bright orange.
Cook the crab in batches if necessary to avoid overcrowding the wok.
Pour the prepared sauce into the wok, stirring to coat the crab evenly.
Ensure the sauce is well-mixed before adding it to the wok.
Simmer for a few minutes until the crab is fully cooked and the sauce thickens slightly.
Adjust the seasoning to taste before finishing the dish.
Garnish with spring onions and fresh coriander before serving.
Serve immediately to enjoy the dish at its freshest.
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