By Judy Bastyra and Becky Johnson
Crab claws are readily available from the freezer cabinet of many Asian stores and supermarkets. Thaw them thoroughly and dry on kitchen paper before coating them.
First make the chilli vinegar dip. Mix the sugar and water in a pan. Heat gently, stirring until the sugar has dissolved, then bring to the boil. Lower the heat and simmer for 5-7 minutes. Stir in the rest of the ingredients, pour into a serving bowl and set aside.
Combine the rice flour, cornflour and sugar in a bowl. Beat the egg with the cold water