1. Brush 2 crabs, remove the lid, remove the gills, stomach and intestines, cut in half, add white wine, white pepper and a little salt and mix well.
2. 2 curry cubes are ready.
3. Shred half of the onion, cut the shallots into sections, and slice the ginger.
4. Drain the crabs and dip the cut surface in flour.
5. Pour oil in the wok to make it slightly wider, and add the crabs when it is 70% hot. .
6. Stir fry until the crab legs turn red, remove the crabs and drain the oil.
7. Leave the remaining oil in the pot, sauté the ginger slices, add the onion shreds and fry them to create a fragrance.
8. Add the broth or boiling water and cook for 5 minutes, remove the ginger slices and shredded onion, add the curry cubes, and fry slowly over medium-low heat.
9. Stir in coconut milk and fish sauce while cooking, add the crabs and stir-fry evenly.
10. Cook on medium heat for about 5 minutes until the curry sauce is sticky, wrap it on the crab, sprinkle with shallots, and mix well.
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