Cooking Method :
Thoroughly clean the crabs, and cut them into 2 pices
with a heavy cleaver. Rinse them under running water to remove all the
unwanted parts. Using the side of the cleaver, hit the legs and claws of
the crabs to crack them so that they are easier to be eaten later. Dip
the crab pieces in some flour to fully coat them.
Heat a large work with 2 tablespoons of the oil and cook
the crabs until the shell turns red, and remove aside. Reduce the heat
to medium and add more oil to the wok. Add the onion, ginger, garlic and
chili to cook for another 5 to 10 minutes, stirring.
Add the ketchup, water, chili sauce, soy sauce, sugar and
vinegar. Bring to boil and simmer for a further 15 minutes. Add back the
crabs and simmer in the sauce until the meat becomes white.
Best serve together with steamed white rice to make a
complete and delicious meal.