1 tsp. finely-chopped shallots
1 tsp. finely-chopped garlic
1 tsp. finely-chopped ginger
3 Thai green chilli peppers, finely chopped
200 ml. pineapple juice
4 tomatoes, diced
4 tbsp. sugar
100 ml. white wine vinegar
½ bundle coriander, without the stems

8 soft-shell crabs
100 gr. corn flour + 4 gr. ground cayenne pepper
Groundnut oil for frying
60 gr. Thai green pepper, in julienne strips
120 gr. fresh spring onion, in julienne strips

1 tsp. powdered Yakuri
1 grapefruit, in segments
Fresh coriander leaves


Sauce: Mix all the ingredients in a pan, except for the coriander. Simmer for about 20 minutes until the sauce begins to thicken. Blend, strain and add the coriander leaves. Mix well and leave to cool.
Crab: Cut the crabs in half and dry. Dip the halves in the mixture of corn flour and cayenne pepper. Fry in the hot oil until golden, then leave to drain on absorbent paper. Heat a wok over a high flame, then sauté the fried crab with the chilli pepper and spring onion.


Serve the crab on the plate, sprinkle with the powdered Yakuri, garnish with segments of grapefruit and coriander leaves, and serve the sweet-sour sauce separately.