- 2 medium crabs, about 500 grams
For the sauce:
- 2 cups cooking oil
- 1/4 cup Rixin scallop XO sauce — mild or extra hot
- 1 cup Hunt’s tomato sauce
- 1/2 cup wansuey or 1/2 cup Spring onions
Prepare the crabs. Remove the upper shell and “sponge.” Cut the body into two. Crack the claws.
Heat the oil until hot in a wok. Add XO sauce and crabs. Mix well. Cover and simmer over a low fire for five minutes. Add tomato sauce. Turn the crabs over. Cover and simmer for five minutes more.
Put on a serving plate. Top with wansuey or spring onions.
Rixin scallop XO sauce is available from Wei Wang at 726-1349; at Little Store at 721-9174; and from Sabrina Yu at 241-3660 or 371-3466. It’s made from dried scallops, garlic, red chilli pepper, ham, and shrimp bits.