About this recipe:This finger-licking dish is very messy but delicious to eat. Forget the utensils and just use your hands to eat this. Get the crackers ready and have some toasted bread on the side to sop up the sauce.
Grind the chillies and shallots in food processor until fine. Crack the crab claws and the big legs slightly.
Heat wok with oil until very hot and stir fry the crabs quickly until it turns colour then remove and set aside. Reduce heat and add the ground paste and stir fry until fragrant. Add the chopped garlic and ginger. Mix the ketchup with the vinegar and sugar and pour in the mixture to the wok and stir well.
Add the crabs back to wok and stir fry for another 3 minutes and season with salt and pepper. Beat the eggs, and pour into wok while continuously stirring to create strands in the sauce. If the sauce is a little dry, add some water. Turn off heat and garnish with chopped coriander leaves and serve hot.