For the juice:
Heat the water in a small pan and add the ginger
pieces. Bring to the boil, add the rock sugar
, and let the juice simmer
over low heat for 5 minutes, before serving.
For the sauce:
Add the water, ketchup, soy sauce, sugar, and cornstarch, to a bowl, and mix well. Set aside.
For the crab:
Heat a wok
over a high heat and add the groundnut
oil. Add the garlic, ginger, chiles, and stir-fry
for 30 seconds. Add the crab to the wok and stir-fry for an additional 1 to 2 minutes. Stir in the chile sauce, and cook for 1 minute, then add the water and lime juice.
For the egg noodles:
Combine the noodles and the chile
flakes and adjust their seasonings with the soy sauce
. Toss the ingredients, and then stir in half of the spring onions and half of the chopped cilantro.
To serve, plate the crab with the egg noodles
and top with the remaining spring onion slices and cilantro. Serve immediately with a shot
glass of Ginger 'Juice.'