About this recipe:During crab season, buy fresh live crab with crab eggs. Cooked with ginger and green onion, it will make a very tasty dish. You will enjoy sucking all the little pieces of meat and sauce from the shell. You can also add mung bean vermicelli to soak up all the delicious leftover sauce.
Clean the crab, but keep the top of the crab shell whole. Chop the crab body into several pieces leaving legs attached.
Soak the bean vermicelli in warm water for 10 minutes. Drain.
Clean the ginger and slice it into thick pieces. Peel the garlic skin. Wash the green onions and cut them into 3 cm lengths. Separate the white and green portions of the onions.
Preheat the wok to high heat. Add vegetable oil and heat to medium high hot. Put in ginger, garlic and the white part of the onions and stir fry for 30 seconds. Add crab, stir fry for 2 minutes until shell becomes orange-red. Add rice wine and cook for 2 minutes until wine smell dissipates. Add 100 ml chicken stock, plus salt, pepper powder and sugar. Stir well. Cover wok. Cook for 3 minutes. Transfer crab, along with half the sauce into a large deep plate.
Add another 100 ml chicken stock into wok's remaining sauce. Add mung bean vermicelli and stir well. Cook for 5 minutes, until the vermicelli becomes soft. Toss in the green part of the green onions. Place the vermicelli around the crab meat in the large plate. Serve hot.