Ingredients:-2-3 crabs (depends on the size)
3 tbsps oil
3 cloves garlic, sliced
2 fresh hot red chillies, deseeded and sliced
1x2cm piece fresh ginger, finely sliced
4 spring onions (use white parts and only 6cm of the greens) chopped
1-2 tsp hot chilli sauce or sambal sauce
1/3 cup tomato ketchup
2 tsp cornflour
1 cup chicken or fish stock
(1) Clean the crabs thoroughly, cut into pieces with leg attached.
(2) Heat oil in wok and add crab pieces, garlic, chillies, ginger, and spring onion white parts. Stir fry over high heat. Then, lifting and turning the crab until the shell reddens and crab almost cooked (about 2 1/2 mins).
(3) Add chilli sauce or sambal to the pan with tomato ketchup, and stir briefly.
(4) Stir cornflour into the stock and pour into the pan.
(5) Shimmer, stirring over high heat until the sauce glazes and crab is cooked.
(6) Add green parts of spring onions. (Optional: May add egg to the pan with stock).
