Remove the shells, the entrails and appendix. Cut the plastron in two
with a kitchen knife, break open, not off, the legs and pincers. Heat the
soybean oil and fry finely chopped chili, ginger, and garlic. Add the crabshell,
pincers, legs and plastron and stir often to make sure the oil gets everywhere.

Peel and clean the orange. Remove the stones and membranes, then fillet.
Cut into smaller pieces and stir them into the frying oil.

Arrange the crab on plates. Pour the frying oil over and serve. Remember napkins!