-
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
cornstarch.
-
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.
