• 2 tablespoons vegetable oil

• 2.5 cm/1 inch piece fresh root ginger, finely chopped

• 1 garlic clove, finely chopped

• 1 teaspoon hot chili powder

• 6 tablespoons tomato ketchup

• 2 tablespoons red wine vinegar

• 1 tablespoon soft brown sugar

• 150 ml/1/4 pint boiling Fish Stock

• 1 large cooked crab, chopped into serving pieces with claws and legs cracked open

• salt

To serve:

• cucumber curls or slices

• prawn crackers

• boiled rice

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Method:

1. Heat the oil in a preheated wok or frying pan over a moderate heat.

2. Add the ginger and garlic and stir-fry for 2-3 minutes until softened, taking care not to let them brown.

3. Add the chili powder and stir well to combine, then add the ketchup, vinegar and sugar and bring to the boil.

4. Add the boiling fish stock, then the pieces of crab. Stir-fry for about 5 minutes or until the crab is heated through. Season to taste with salt.

5. Serve hot, with cucumber curls, prawn crackers and boiled rice handed separately.