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Method:
In a large pan heat oil, fry ginger garlic, add the crabs and cook for 10 minutes,
turning it to cook evenly. Next add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes.
Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it. Finally add the spring onions and
coriander leaves.
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