Chili Crabs

CRAB:
1. Cook 2 large Dungeness crabs by steaming it in salted water, ginger and onions.
2. Once cooked remove the shell of the crab and set it aside.
3. Clean the crab by removing the gills and the soft insides.
4. Cut the body in half then cut between each leg.
5. Crack the legs and claws with the back of a knife but don't crush it.
6. In a mixing bowl add 1 cup of flour, 1 tsp of cayenne, 1 tsp of paprika, 1 tsp salt and 1 tsp freshly ground black pepper.
7. Coat the crab (including the shell) with olive oil and toss in the seasoned flour. Shake off excess flour.
8. Deep fry in very, very hot oil until golden brown in color. Set aside.

CHILI SAUCE:
1. In a sauce pan mix ½ cup tomato ketchup, 2 tbsp hot chili paste, 2 tbsp oyster sauce, 2 tbsp dark soy sauce and 1 tbsp tamarind paste.
1. Dilute it with ¼ cup water keep warm and set aside.

CHILI CRAB:
1. In a wok or large skillet, pour in high heat 3 tbsp peanut oil.
2. Sauté 4 scallions (sliced thinly), 1 (1-inch) piece fresh ginger, peeled and chopped, 4 cloves garlic (chopped), ½ tsp Serrano chili (chopped) and 2 tbsp chopped fresh cilantro leaves.
3. Add the crabs and stir fry for a minute.
4. Add the sauce and continue stir frying to coat the crab entirely. Wait for the sauce to thicken.

To serve, layer in an alternating pattern some sliced cucumber and carrots. Place the crabs in the middle and cover with their shells. Top with the sauce and garnish with another teaspoon of the chili and fresh cilantro.