Wok tossed Crab claws

 The claws used are from the North Sea Crab's

(commonly known as the edible crab or brown crab) 

 First make a sauce:

Add 8 cm ginger
3 lemon grass stalks

1 bulb of garlic

150/200 ml of soysauce

a spoon maggi seasoning

2 spoons of sugar

2 to 3 red chili's
A splash of rice wine

optional some ve-tsin
(Add all in a blender and mix to a smooth paste)

600/700 Gram of Crab Claws

Boil the claws for about 8 minutes in boiling salted water

After boiling drain them and flush with cold water

Carefully ' crack ' the 3 segments of the claw 

but dont shatter the shell completely!

 Bring a wok to heat and add 1 onion and about 3 stalks of green onion (fingerlength)

Add the sauce and stir

Add the claws and toss.

Optional add some cilantro roughly chopped, and serve.