2–3 red chillies, deseeded (optional) and finely chopped
200 g (7 oz) can chopped tomatoes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon soft brown sugar
2 teaspoons rice vinegar or cider vinegar
2 teaspoons cornflour
1 tablespoon water
2 spring onions, shredded
plain rice, to serve
Heat the oil in a large wok or frying pan. Add the crab claws and cook for about 2 minutes until bright red. Remove from the pan and set aside. Add the garlic and ginger and stir-fry for 30 seconds, then add the chillies followed by the tomatoes, soy sauce, Shaoxing wine, sugar and vinegar. Simmer for 10 minutes, adding a little water if necessary.
Return the crab to the pan and cook for a further 5 minutes until cooked through. Mix together the cornflour and measurement water until smooth. Stir into the pan and cook for 1 minute until the sauce is slightly thickened. Scatter over the spring onions and serve with plain rice.