Singapore Style Crab in Chili Sauce

Break open the shell of the crabs and divide (chop) the crabs into coarser pieces. Carefully remove the tips of the shell. Cut the larger legs as well as the claws with household scissors. Chop garlic and onions into small cubes, chop red chili peppers as well as ginger separately into small cubes. Blanch (scald) the tomatoes briefly in hot water, peel off the skin, remove the seeds and cut into eighths. Heat the oil in a wok (or heavy pan) and fry the crab pieces together with turmeric and flour for about 4 minutes. Then add the garlic, onions, chili, ginger and tomato pieces and fry for 3 minutes. For the sauce, first toast the coconut flakes in another pan without fat until brown. Then stir in the remaining ingredients and cook briefly until heated through. Cut the young onions lengthwise and distribute them on the plates. Arrange the crabs on top and drizzle with sauce.

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