Wash the crabs well, scrubbing the shell with a scoop. With a big, sturdy knife, cut the crabs in half and wash them in cold water, carefully removing the yellow gills and fluffy parts. Hit the legs and front tongs with the flat part of the knife to crack the shell (way it will make it easier to eat the delicate flesh that is hidden inside).
Enharine the crabs well and shake the leftover flour. Warm up some 2 spoon oil in a wok or in a large frying pan, fry the crab halves one at a low heat and turning them carefully until the carapace turns red
Pour the remaining oil into the wok, sophr the onion, the ginger, garlic and chillies a few minutes, simmer and paddle watching from time to time. Add the tomato sauce, water, soy sauce, Chili Sauce, vinegar and brown sugar. Bring to the boil and simmer some 15 minutes. Put the crabs back in the wok and simmer them between 8 and 10 minutes, gently turning them in the sauce; the meat should be white, Avoid overcooking. Serve the crabs with steamed rice and the wet sauces you like best.
Put your guests in a washbasin with hot water. Wet wipes are also very pristine.
Recipes easy to https://recetasdecocinafaciles.NET /