INGREDIENTS:
- 12 pieces of black pepper snow crab, washed and defrosted
- 2 Tbsp canola oil
- 1 Tbsp butter
- 2 tablespoons of minced garlic
- 1 handful of basil leaves
- 1 small cup of Kwong Cheong Thye black pepper crab sauce
INSTRUCTIONS:
- In a wok, heat canola followed by butter.
- Fry the garlic and basil in medium heat until it is browned.
- Toss and fry the crab, allowing any liquid to dry out.
- Add the black pepper sauce and toss to coat.
- Serve warm.
