2 – 2.5 lb crab
3 tablespoons oil
3 garlic, minced
1 inch ginger, peeled and minced
1 1/2 tablespoons cornstarch + 2 tablespoons water (mix well)
Salt to taste
SOUR AND SPICY SAUCE
5 tablespoons ketchup
5 tablespoons Lingham’s Hot Sauce
1 heaping tablespoon oyster sauce
1/2 teaspoon lime juice to taste
1 cup water
Clean the crab and cut into 6 pieces, drain the crab and discard the water seeping out of the crab.
Mix all the ingredients in the Sour and Spicy Sauce in a small bowl. Set aside.
Heat up a wok and add the oil. When the oil is heated, add the minced garlic and ginger and stir fry until aromatic or when they turn slightly brown. Add the crab and stirring for about 10 seconds. Add the Sour and Spicy Sauce, stir to blend well with the crab. Cover the wok with its lid and let cook for about 4-5 minutes.
Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce until it thickens. Cook for another 30 seconds or so, add salt to taste if needed. Dish out and serve immediately.