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Chop the claws and crack the back shell but do not remove any meat from it.
Heat a wok or large frying pan on high heat.
Once the wok is properly heating up, add 2 tablespoons of olive oil. The oil is necessary to add flavour and keep the crab moist.
Add the garlic, ginger and chopped red chilli.
When everything is fragrant and nicely golden, add the crab.
Add the tomato ketchup, soy sauce and stir-fry for another 2 minutes.
Taste the sauce and add the salt if necessary until it is slightly salty.
Turn off the heat and mix in the coriander, spring onions and the sliced red chilli.
Serving Suggestions: Serve the chilli crab with tortillas, crackers, chips or wraps.