I don't use measurements ,unless I'm baking.I'm a freestyle Chef. Oyster sauce, chinese shao shing wine, sesame oil,a little white pepper,a touch of plam sugar,fish sauce ,and a little water. I used a sauce called Himon vietnam Rice Paper Sauce, it's a fish sauce normally used for Vietnamese Spring Rolls,but just because it's loaded with flavor, I came up with a fantastic recipe with it. You don't havft to use palm sugar,if you use the Vietnamese sauce I just mentioned. It's not your typical thai fish sauce,but I recommend it if u can find it. If not regular fish sauce will do. Mix those ingredients up. Chop up some shallots ,slice up some garlic,and slice some ginger . Dry off crab,dust crab with rice flour,fry crab in hot oil. If you don't want to deep fry,pan fry,and finish off in the oven under the broiler. In a small pan,toast the sliced garlic until crisp,strain garlic oil,add that to same pan that you fried the crab in,but make sure you discard most of the oil that you fried crab in, leaving about a couple teaspoons. Throw in shallots,and ginger, quickly saute,then add the sauce you made. Bring to a boil,then simmer sauce for about 10 minutes,toss crab in sauce,add crispy garlic,and cut scallions