Original Recipe by Amy Beh
Heat oil in a wok and fry chopped shallots and garlic until lightly golden and fragrant. Add crabs and combined sauce ingredients. Cook until it boils.
Add rice vermicelli and white cabbage. Do not stir but cover the wok and cook for 6-8 minutes. Remove the wok cover and toss lightly until well mixed. Dish out and serve with garnishing.