red chilli paste
vary quantity according to preferences
1/2 cup finely
crushed canned tomatoes
tablespoons finely chopped
1 egg, lightly
Scrub the crabs and
rinse well under cold water. Remove the claws and smash lightly. Chop
the crabs into halves, discarding the grey and pulpy parts. Wash
the crab pieces in cold running water. Put in colander and allow to
Finely chop the chillies,
ginger and crush garlic cloves.
In a deep thick bottom
saucepan suitable for deep frying, heat the oil and stir deep fry the crabs for 1-2 minutes, stirring frequently until just bright red..
Remove saucepan from heat. Drain oil from the fried crab pieces. Remove and set aside.
Remove the frying oil
from the pan except for 60 ml (1/4 cup oil). Heat under medium to high
heat. Add the finely chopped red chillies, ginger
and garlic. Stir fry for 2 minutes or until you can smell the
chillies. Add the finely crushed tomatoes, chilli paste, sugar, sesame
oil and soy sauce. Simmer over low heat for 2-3 minutes or until the
finely crushed tomatoes are cooked and the sauce is thoroughly
blended. Add salt and pepper to taste. The sauce should still be semi
liquid to coat the crab pieces. Add some hot water if necessary.
Add crab pieces and
stir into the sauce gently to uniformly coat the crab pieces. Pour in
the chicken stock and cook over high heat for 3 minutes. Stir at
intervals to ensure uniform cooking. Spoon stir the corn flour in 3
tablespoons of cold water and stir into the saucepan. Add the lightly
beaten egg and stir in with the crab pieces and sauce. Check the sauce
for taste and season with salt and pepper again if necessary.
Transfer to warmed
serving dish. Sprinkle with the chopped spring onions.
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