Wok-Fried Mud Crab Claws With Tamarind, Galangal And Chilli Bean Paste

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2 fresh mud crabs*

2-3 blue swimmer crabs*, cooked

1/3 cup (80ml) olive oil

4 garlic cloves, finely sliced

1-2 long red chillies, finely sliced

2 spring onions, finely sliced

2 tbs rice wine vinegar

2 tbs tamarind concentrate*

1 tbs Thai fish sauce

1 tbs light soy sauce

1 tbs chilli garlic sauce*

2-3cm piece galangal*, peeled, grated

Handful pickled green chillies or banana peppers

Handful fresh coriander leaves, roughly chopped

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