Ingredients:

• 4 small crabs;
• 3 tbsp vegetable oil;
• 1 clove crushed garlic;
• 3 dried red chilies – soaked, drained and chopped;
• 2 tbsp chili sauce;
• 4 tbsp tomato sauce;
• 1 cup hot water or chicken stock;
• 1 tbsp cold water;
• 1/2 tsp salt;
• 1 tsp sugar;
• 1 tsp corn starch;
• 4 spring onions – chopped;
• 1 egg white

Method: Clean the crabs removing the shell and claws. Cut body in half. Fry crab pieces in hot wok for 3 – 4 minutes and set crab aside. Drain all but 1 tbsp of oil from the wok and reheat. Stir in garlic, chilies, sauces, stock or hot water, salt and sugar. Stir corn starch into cold water until smooth. Slowly whisk corn starch mixture into wok and bring to boil. Return the crab to the wok and add spring onions and toss until crab is cooked
Stir in egg white until sauce thickens.