Step 1

Cut each crab into 6, using a cleaver, and make a few cracks in the shell of each piece using the blunt side of the knife.

Step 2

Heat the oil in a wok over high heat until it starts to smoke. Add onion, chilli, garlic, ginger and spring onion, then stir-fry for 1 minute or until fragrant. Add the crab and toss to combine.

Step 3

Add tomato, rice wine, sugar and kecap manis, then toss to combine. Cover and steam for 4 minutes or until crab is cooked.

Step 4

Serve immediately topped with kaffir lime leaf and coriander.