Cut crabs into large pieces and rinse. Cut spring onion into section, separate the green part and white part. Keep aside.
2.
Heat up oil to fragrant shredded ginger, stir in white spring onion well. Add in bean threads and peppercorns; pour in chicken stock to boil. Add in crabs, covered and simmer for 20 minutes. Lastly stir in the remaining seasoning, cook for further 3 minutes. Stir in the rest of spring onion well. Dish up and serve.
