Malaysian style kam heong crab
Kam Heong crab is another popular crab dish in Malaysia. It really does light-up the smelling senses and tastes great.
Ingredients
3
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Preparation
Preparation17 min
Cook time20 min
- Put the oil in a large wok, or large deep saucepan and heat over high heat. Deep-fry the crabs for about 4 to 5 minutes and set aside.
- Reserve 2 tablespoons of the oil and drain off the excess oil.
- Reheat the wok with the reserved oil on high heat. Cook the dried shrimps until crisps.
- Then toss in the shallots, garlic, and chilies; curry leaves, curry powder and cook until the mixture is golden in color and fragrant.
- Then add the coarsely ground black peppers, dark soy sauce, and oyster sauce, sugar and give the mixture a quick stir.
- Mix in the crabs and stir until well combine and season with salt if necessary.
- Serve immediately.
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