For the lemon ginger sauce:
1 tablespoon butter
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 2-inch slice fresh ginger, peeled and finely grated
Juice of 1 lemon
1/4 cup white port
2 tablespoons heavy cream
5 ounces butter, cubed and chilled
Salt, white pepper and cayenne pepper to taste
Chopped chives
For the curried artichokes:
2 tablespoons peanut oil
1 small onion, peeled and minced
4 cloves garlic, peeled and minced
1 small red bell pepper, stemmed, seeded and finely diced
1 2-inch piece ginger, peeled and sliced
1 stalk lemon grass, sliced
1/4 teaspoon coriander seeds
1/4 teaspoon ground cardamom
1 star anise, broken
2 teaspoons curry powder
1 1/4 cups white wine
Juice of 1/2 lemon
6 large artichokes, stems trimmed and leaves cut just above the choke
For the couscous:
2 tablespoons butter
1 cup chicken stock
Pinch salt
Pinch saffron
I cup dry "instant" couscous
3 tablespoons currants
1/2 bunch cilantro, stemmed and chopped
For the soft-shell crabs:
1/4 cup olive oil
12 soft shell crabs
salt and pepper to taste

For the dish:
6 pieces young bok choy, blanched

For the garnish:
Cilantro
Sliced onion and green pepper
Diced tomato

Serves 6

For the sauce, heat the butter in a saucepan, add the shallots, garlic and ginger and sweat until softened. Add the lemon juice and port and reduce to two tablespoons. Add the heavy cream, lower the heat and whisk in the butter, one cube at a time. Season, strain and keep warm.

For the curried artichokes, heat the oil in a saucepan, add the onion, garlic and pepper and sweat until softened. Add the ginger, lemon grass, coriander, cardamom, star anise and curry powder, mix to combine and release the spices. Add the wine and lemon juice and reduce. Add the artichokes and stock, cover and cook 30 minutes, or until the artichokes are tender. Set aside and keep warm.

For the couscous, place the butter, stock, salt and saffron in a saucepan and bring to a boil. Place the couscous and currants in a separate bowl and pour the boiling liquid over it. Stir to combine, cover and let stand for five minutes. Fluff with a fork and stir in the cilantro.

For the soft-shell crabs, heat the oil in a sautÚ pan, season the crabs and sautÚ them for three minutes on each side. Remove crabs from the pan.

To serve, add the chives to the sauce and spoon it onto plates. Place the bok choy in the center of the plate and spoon the couscous around it. Pile the artichokes on top of the greens and place two soft-shell crabs over the artichokes. Garnish with fresh cilantro, onion, pepper strips and tomato.