Thursday, February 19, 2009

chili crabs

1/2 cup flour
1 onion, finely chopped
1 tbsp. ginger, grated
4 red chili
2 cups tomato sauce
1 cup water
2 tbsp. soy sauce
2 tbsp. hot sauce
1 tbsp. vinegar
4 tbsp. brown sugar
cooking oil
salt and pepper
Wash the crabs thoroughly and scrub the shells. If you have bigger crabs it is better to cut it in half. Rinse under cold water. Remove the spongy parts.
Coat the crab with flour, salt and pepper. Then fry until it turns red.
In a separate pan, cook onion, garlic, ginger and chili stirring regularly. Add the tomato sauce, soy sauce, hot sauce, vinegar and sugar. Bring to a boil.
Return the crabs to the wok. Let simmer.
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