In a small bowl mix the chilli, ginger, garlic, vinegar, and sugar gently by hand. Set aside.
Cook the crab claws in a pot of boiling water for 10 minutes, then remove with a slotted spoon and leave on kitchen paper to dry.
In a large saucepan, heat 2 tablespoons of oil, add the chilli paste and cook for a minute.
Add the sliced ginger and garlic mixture and cook for a further 2 minutes over medium heat.
Now add the crab claws, cook for 3-5 minutes.
Add the fish sauce and cook on high heat until the sauce thickens slightly. Stir-fry for a further 2 minutes.
Add the spring onions and coriander leaves, give another quick stir and remove from the heat.
Serving Suggestions: Serve in small bowls, garnished with the spring onion.