Estimated cooking time:10 minutes
This excludes the time needed to kill, clean and cut up the crabs -- 
which takes the longest time, as much as 45 min, depending on your skills. 

Seasoning

1. Kill, clean, and chop the crabs up into suitable bite sizes. Then put them in a large basin or container.
2. Add some water to the grounded ginger pulp and squeeze the ginger juice over all the crab parts.
3. Pour the light soya sauce over the exposed meaty chunks of the crab flesh. Take care not to soak the less fleshy parts (e.g. the inside of the shell) with too much soya sauce or that part will be too salty.
4. Leave them aside to marinade.

Preparing the ingredients

1. Slice the garlic and young ginger into roughly equal sizes.
2. Slice the spring onions into 2 inch long strips. Put them aside.
3. As for the fresh chilli, give them a rinse, then dry them. The drying will reduce the smarting effect of the hot chilli. Next slice them open into strips, keeping the seeds with the strips. Put them aside.

Cooking

1. Put cooking oil in the wok. Heat up the wok.
2. When it is hot enough, add the garlic and ginger slices. Fry till fragrant.
3. When the garlic and ginger begin to turn a little brown, add in all the crabs and the ginger juice, and stir well.
4. As you stir, if there is too little liquid or oil in the wok and it starts to stick, add a little more oil. (Not too much, just enough to make it not stick to the sides.)
5. Keep stirring and turning the ingredients over. Then cover the wok to speed up the cooking once you have ensured that there is sufficient liquid to keep it from sticking to the sides.
6. After a few minutes, remove the wok cover and see if the crabs are cooked. If they are nearly done, add in the spring onions and chilli slices.
7. When everything's cooked, add in liberal doses of sherry and mix well with the rest of ingredients.
8. Serve immediately. There should be a little sherry gravy.

Bon appetite!