Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Cloves garlic, finely chopped |
| 5 \N | Cm young ginger, roughly chopped |
| 3 \N | Red chillies, finely chopped |
| ¼ cup | Chilli sauce |
| ¼ cup | Tomato sauce |
| 1 teaspoon | Sesame oil |
| 1 tablespoon | Sugar |
| 1 tablespoon | Light soy sauce |
| 1 cup | Chicken stock |
| 1 tablespoon | Cornflour, mixed with 3 tablespoons cold water |
| 1 \N | Egg, lightly beaten |
| \N \N | Salt and pepper to taste |
| 1 \N | Shallot, sliced |
at least 1 gk fresh crabs, cleaned and halved oil for deep frying Deep fry the crabs in hot oil just until bright red. Remove and set aside. Pour out the oil and put ¼ cup fresh oil into the wok. Heat and add the garlic ginger and chilli. Stir until fragrant, then add the chilli sauce, tomato sauce sugar soy sauce and sesame oil. Simmer for 1 minute, then season to taste with salt and pepper. Add the fried crab and stir to coat with the sauce. Put in the chicken stock and cook over high heat for 3 minutes. Stir thoroughly and thicken with cornflour and egg. Season to taste with salt and pepper and sprinkle with shallots.