Chili Crab

2 fresh crabs approximately 500 g each
1/2 cup plain flour
1/4 cup cooking oil
1 medium finely chopped onion
5 cm fresh ginger finely grated
4 cloves finely chopped garlic
5 red chilies, finely chopped
2 cups tomato pasta sauce
1 cup water
2 tbsp soy sauce
2 tbsp sweet chili sauce
1 tbsp rice vinegar
2 tbsp soft brown sugar

1. Wash the crabs well and scrub the shell.
2. Lightly and carefully coat the shells with a little flour.
3. Heat about 2 tablespoons cooking oil in a large wok and cook 1 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
4. Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
5. Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
6. Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
7. Do not overcook.
8. Serve with steamed rice.

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Photo: The French Cellar
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