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Ingredients

• 4 tbsp vegetable oil
• 6 large cloves garlic, chopped
• 2 tbsp ginger, chopped
• 3 red chillies, chopped
• 300 g raw small crab, chopped in halves
• 150 ml water
• 1 tbsp fresh lime juice
• 2 spring onions, sliced lengthways
• 4 tbsp sprigs coriander

• 240 ml water
• 5 tbsp tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tsp cornflour

• 1 tbsp vegetable oil
• 2 clove garlic, chopped
• 1 tsp ginger, chopped
• 200 ml coconut milk
• 1 tbsp shrimp paste
• 1 red chilli, chopped
• 1/2 tsp dried chillies
• 1 spring onion, sliced lengthways
• 4 tbsp coriander, chopped
• 400 g yellow shi noodles, cooked and drained

Description

For A Rich Seafood Dish Try Ching He-Huang's Recipe For Deliciously Piquant Crab Served With Coconut-flavoured Noodles

UK TV