-
Steam a medium-sized crab
for 20 minutes.
-
Scoop out the crab meat
from the shells and set aside.
-
Clean the asparagus and
cut the stalks into 4 cm sections, discarding the part close to
the roots.
-
Heat 1 tablespoon oil and
add the chicken stock to the pan.
-
Cook the asparagus until
the stock is almost absorbed.
-
Transfer to a plate and
set aside to keep warm.
-
Heat 3 tablespoons oil in
the pan, add the ginger and garlic and when browned, remove and
discard.
-
Add the crab meat to the
pan and sauté for 30 seconds.
-
Mix the sauce ingredients,
stir into the pan and bring to the boil.
-
Pour the mixture over the
asparagus and serve.