Mud Crab with Ginger and Shallots

Ingredients:

1 large mud crab

200 grams thin egg noodles

shallots

1 ginger finely chopped

4 tablespoons Chinese cooking rice wine

2 teaspoons soy sauce

4 tablespoons cooking oil

1 garlic diced

3 teaspoon corn flour

sea salt to taste

Directions:

Remove the shell of the crab (collect the mustard from the shell), wash, remove the gills, and break up the remaining shells after cutting it to pieces. If the mud crab is alive, freeze it to death.

Mix the corn flour, rice wine, soy sauce with a couple of tablespoons of water.

Heat oil then add garlic until brown. If you don't have a gas stove, don't bother.

Add the crab \"mustard\" and ginger, stir, then add the crab. Put the lid on for about 5 minutes, stir occasionally, until all the shells have turned red.

Add sauce and water then wait for the water to boil and then throw in the shallots. Put the lid on for another 2 minutes or so.

In a separate pot, cook the noodles. Once cooked and soft, drain, and plate.

Put the crab with the sauce over the noodles and serve.

Eat and then try to enjoy the cleaning up.