Directions:

1. Set aside half of king crab shell, divide each half into two, and half for decoration.
2. Stir fry tomatoes and mushrooms with salad oil. Add 100g water, and bring to boil. Add Tom Yum Kung sauce and fish sauce. Then, add basil and king crab meat, heat on low heat for 1 minute, then plate.
3. Place king crab meat on shell and pour remaining soup into bowl.