1kg crabs,
3 tbsp Shaoxing wine,
2 tbsp glutinous rice wine

Seasoning sauce: (mix well)
3 tbsp Maggi light soy sauce, 1tbsp fish sauce
300ml chicken stock

1. rinse the crabs, cut into pieces and drain well. Deep-fry into hot oil over high heat for about 2 minutes. Remove and drained. Keep aside.
2.Reheat the oil in the wok, pour in sauce mixture and bring to boil. Add in crabs, stir-fry until combined. Covered and simmer over medium heat until the sauce is dry.
3.Lastly, splash with Shaoxing wine and glutinous rice wine.Stir well. Remove from heat. Serve hot.