Stir-Fried Crab in Sweet and Sour Sauce

Ingredients:

1kg small, soft-shelled crabs

1T ginger wine

1C cornstarch

6C oil for frying
Mixture1(5T sugar, 5T vinegar, 5T water, 3T tomato ketchup, 1/2t salt, 1/2T chopped garlic)

Mixture2(1/2T cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Remove upper shell of crab's body; rinse inside parts, being careful not to dislodge roe; remove any dirty extraneous matter and cut crabs, still in shell, into big pieces; mix pieces with ginger wine and let sit 20 minutes; drain. Coat pieces with cornstarch.

2)Heat oil for deep-frying; deep-fry crab pieces about 2 minutes over high heat; remove. Reheat oil until very hot; deep-fry crab pieces very briefly until golden brown; remove and drain.

3)Add Mixture1 to pan, heat until boiling and add Mixture2 to thicken, 1T oil and crab pieces; toss lightly to coat crab pieces with sauce; remove to serving plate and serve.

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