To make Ching's chilli crab, place all the ingredients for the sauce into a bowl and mix well. Heat a wok and add the vegetable oil. Put the chopped garlic, ginger and chillies into the pan and stir-fry for 30 seconds.
Add the fresh crabs to the wok and stir-fry for a further 2-3 minutes until the crab turns red in colour. Stir in the sauce and cook for 1 minute then add the water. Add the limejuice, spring onion and coriander. Turn off the heat when cooked and cover with a lid.
To make the coconut noodles, heat a wok and add the vegetable oil, put the chopped garlic and ginger into the pan, stir-fry for 30 seconds. Add the coconut milk, shrimp paste and throw in the chopped chilli, chillies, spring onion and coriander, stir for 1 minute. Add the noodles and cook for a further 30 seconds to allow the noodles to absorb the sauce. To serve, place the chilli crab on top of the coconut noodles.