2 cups hot water
1 (1-inch) piece fresh ginger, peeled and sliced
1 (1 1/2 by 1 1/2-inch) chunk Rock sugar or 2 to 3 tablespoons soft brown sugar
9 ounces water
5 tablespoons tomato ketchup
2 tablespoons light soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
4 tablespoons groundnut oil
6 large cloves garlic, finely chopped
2 tablespoons freshly grated ginger
3 medium red chiles, seeded and finely sliced
1 pound freshly cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters
5 ounces water
1 tablespoon fresh lime juice
11 ounces fine egg noodles or dried yellow Shi wheat flour noodles* (See Cook's Note), cooked, drained and drizzled with a little sesame oil to prevent sticking
1/2 teaspoon dried chile flakes
1 tablespoon light soy sauce
2 spring onions, sliced lengthwise, divided
Handful fresh cilantro leaves and stalks, roughly chopped, divided
*Can be found at specialty Asian markets. Tip: You can serve this recipe as a starter without the addition of the noodles and I like serving this dish washed down with some homemade ginger juice - which is a real balance of "Yin" and "Yang" as crabs are "Yin" and ginger is "Yang".
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