How to make it
Soak bean vermicelli in water until soft. Drain.
Dust crab with cornstarch. Deep fry / pan fry in oil until golden and cooked. Drain and set aside.
Sauté ginger, garlic, green onion, shallot and Satay Sauce with 1 Tbsp oil until frgrant. Add crab and sizzle wine. Stir in Sauce Mix and pineapple and bring it to a boil.
Add bean vermicelli and simmer until sauce is thickened. Transfer to a heated casserole and garnish with red chilli and Chinese parsley.