Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.

Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.

Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.

Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating the prawns completely.

Serve with some cilantro on top.

Wash the crab, pull off the top shell, put its shell aside, and pull off the gills to discard. Chop the body into 4 or the desired number of pieces.

Heat wok on high heat and add oil. Add in ginger slices and half of the scallions. Stir fry until fragrant.

Place the crab pieces into the wok, including the top shell.Stir fry over high heat for 2 to 3 minutes, exposing all sides of the crab to heat until brown.

Pour in the rice wine and sugar. Give it a stir then cover the wok.

Turn the heat down to medium and cook for 5 minutes, checking frequently. If it becomes dry in the wok, add a small amount of water (1/4 cup at most). The point here is to have enough liquid in the wok to keep the crab meat moist at the end but with little to no sauce. With 2 minutes left to go,add the rest of the scallions, stir once and cover.

To check if the crab is cooked through, use a fork to pierce its fleshy parts. If the crab meat separates easily, it is done. Take out immediately and serve hot.