Directions

1. Whisk together fish sauce, soy sauce and corn starch until the corn starch is fully incorporated.
2. Heat a sauté pan over medium high heat and add oil to coat the bottom.
3. When the pan is hot add the snaps peas and spread in an even layer.
4. Cook for 2 minutes to blister in places before adding the scallions.
5. Stir to combine and continue to cook until the scallions are light brown, about 1 more minute.
6. Add Long-tail Sunset and stir to combine immediately followed by the crab.
7. Since the crab is cooked you really want to just heat it through, about 30 seconds. Mix together without breaking apart the crab too much.
8. Add the fish sauce- soy mixture when everything is hot and reduce for 10 seconds before turning off the heat.
9. Add the lime juice and cashews and plate it up!
10. Serve immediately and delicious over rice.