2 medium size raw crabs
1/2 cup cooking oil
2 tsp finely grated fresh ginger
3 cloves garlic - finely chopped
3 fresh red chilies - seeded and chopped
1/4 cup tomato sauce
1/4 cup chili sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tsp salt
Wash crab well, scrubbing away any mossy patches on the shell. Remove hard top shell, stomach bag and fibrous tissue and with cleaver chopped each crab into 4 pieces or 6 if they are large.
Heat a wok, add oil and when oil is very hot fry the crab pieces until they change colour, turning them so they can cook on all sides. Remove to a plate.
Turn heat to low and fry the ginger, garlic and red chilies, stirring constantly, until they are cooked but not brown.
Add the sauces, sugar, soy sauce and salt, bring to boil, then return crabs to the wok and allow to simmer in the sauce for 3 minutes, adding very little water if sauces reduce too much. Serve with white rice.