Singapore Chili Crab - cooking recipe

Ingredients

1 tbsp peanut oil
1 None onion, finely chopped
1/2 tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, crushed
1 piece (1 inch) fresh ginger, grated
1 None fresh red bird's-eye chili pepper, thinly sliced
2 None cooked crabs
1 tsp cornstarch mixed with 1/2 cup water

Preparation

Heat oil in wok on high heat. Stir-fry onion until softened. Add pepper, tomatoes, soy sauce, sugar, garlic, ginger and chili pepper; bring to a boil. Reduce heat to low. Add crabs. Simmer for 15 mins.
Add cornstarch mixture to wok. Stir until tomato mixture boils and thickens.