Serves: Total: 30 Prep: 15 Cook: 15
2 pcs 2 tbsp of oil
2 pcs Hairy Crabs
80g Lee Kum Kee XO Sauce
2 tbsp Chinese liquor (Baijiu)
1 cup of water
1 tbsp of Oyster Sauce
1 tsp of Chicken Bouillon Powder
4 spring onions (chopped)
1 tbsp corn flour
1. Heat the wok and add 2 tbsp of oil, cook the chopped whites of the spring onions, XO sauce and fry for 2 mins then add
the crabs for 2 mins.
2. Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue to stir-fry until
the crabs are cooked.
3. Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
4. Pair it with ginger water to balance your body's yin and yang.