This simple recipe requires few ingredients but it relies on premium fresh mud crabs. The secret lies with the ginger and spring onions - the more the mixture is stir-fried, the more fragrant it becomes, allowing more flavour to penetrate the crab. Chef Lui is particular about the crab he uses. He gets crabs from Queensland and the Northern Territory, but he finds the shells can vary, with one type thicker than the other. Crabs with thicker shells therefore require extra cooking time. He uses only live mud crabs and they're delivered to Flower Drum within 24 hours of being caught.
Note Potato starch is available from Asian grocers and select supermarkets.