2 tablespoons

450 ml

6 slices

2 teaspoons

100 g

1 tablespoon

300 ml

2 teaspoons

1 teaspoon

1 teaspoon

Cornflour

Peanut oil

Fresh root ginger

Garlic, chopped

Spring onions (scallions) cut into 5cm

Curry paste

Chicken stock

Sugar

Salt

Chinese yellow wine

• Place the crab on a chopping board, belly side up.
• Cut through the middle with a cleaver, but avoid cutting into the top shell.
• Chop off the claws, lightly crush the shell and set them aside.
• Lift off the top shell and clean the crab, discarding the spongy tissue.
• Chop the body into 4 or 6 pieces, depending on the size and lightly coat the crab meat with cornflour.
• Heat the oil in a pan and fry the crab for 2 minutes over a very high heat.
• Remove, drain and set aside.
• Heat 2 tablespoons oil in the pan.
• Add the ginger, garlic, spring onion (scallion) and curry paste.
• Stir and cook for 1 1/2 minutes.
• Return the crab to the pan, stirring and add the chicken stock, sugar and salt.
• Cover the pan and cook over medium heat for 10 minutes, turning the contents once or twice to ensure that they are evenly cooked.
• Sprinkle with Chinese yellow wine and serve.