Crab in Ginger and Spring onion

This dish is the best when you use live crabs. I bought my crabs from a supplier in Serangoon. Put the crabs into the freezer for an hour so that they go to sleep. Take them out when you are ready to mise-en-place. Put newspaper and chopping board on the floor and lie the crab with the belly facing up. Lift the triangle piece at the bottom (hardest part of the crab), grab a big chopper and chop the guy in half, right down the middle.

Ingredients
2 Crabs (about 600g each), cleaned and chopped into pieces
Cornflour for coating crabs pieces
Oil for deep frying
2 knobs of ginger, sliced
4 spring onions, sliced into 5 cm pieces and separate white and green parts
1 cup Homemade chicken stock or replace with a can of chicken stock
Oil for frying, approx 1 tablespoon
Cornflour for thickening gravy ( about 2 teaspoon of cornflour in a little cold water and mixed till no lumps)
Salt, taste finished gravy first to see if necessary
Coriander leaves for decoration

Method
Coat crab pieces with a thin layer of cornflour
Heat oil for deep frying in a deep pot
When oil is hot, use thongs to slowly add crab pieces into oil. Fry in a few batches if you are using a small pot
Take crabs out when they turn bright red and place on paper towel to absorb excess oil
In a wok,put on high heat and add oil
When oil is hot, add ginger and white parts of spring onion
When aromatic, add fried crabs and add your homemade chicken stock
Stir fry for a while and cover wok
After 10 mins, uncover wok, add green parts of spring onion and stir fry
Add cornflour mixture
Allow to thicken for a few mins
Serve with a little coriander leaves on top