A dish improvised on finding out the crabs were female: tofu steamed with crab liver, garnished with spring onion.
Before.	After.
	Hands-on time...
Left: lobster carcass to be used for tomorrow's soup stock; right: crabs waiting to be cooked.	Between courses, we had some of this fermented tofu - tastes just like rich & salty cheese.
Crabs being fried with chilli.	Vermicelli is added to the wok, and they get some of the booze too.
See how it's still steaming?	Simply fried morning glory on the side.
CL's in heaven now. (So is everyone else :-)	Yet another dish: tofu & monkfish delicately flavoured with ginger & chilli.
To finish it all off, salmon chins (very fleshy!) are grilled. It was an amazing dinner, consumed with several bottles of wine (Simon brought some very special bottles) and truly enjoyed by all. Thanks, guys!
Back to Part 1