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If you can't buy just the crab claws from your fish monger or super market, don't despair, just buy the whole crabs and make crab bisque from the bodies.
Heat a large wok. Add the butter and white wine and stir until all the butter has melted and begins to boil.
Add the remaining ingredients except the corn flour and toss together. The claws will take about 10-12 minutes.
Once the claws are cooked, lightly thicken the juice by tossing in a little corn flour mixture.
Transfer the cooked claws into a large service bowl and pour over the juices.
Place in the centre of a table surrounded by hungry diners. I recommend you offer finger bowls of warm water with a slice of lemon to each guest.
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