In a pestle and mortar, pound the garlic, ginger and ground white peppercorns to a smooth paste.
Place a well-seasoned wok over medium-high heat. When the wok is hot, pour in the oil followed by the garlic-ginger paste. Stir fry quickly until fragrant. Add the red chilies and spring onions, followed by the seasoning sauce. When the seasoning sauce thickens, add the egg mix. Allow the egg mix to cook until the egg starts to form; gently scramble the eggs. Add the crab meat and gently mix. Cook until almost dry, and drizzle the chili jam oil over it.