Malaysian style kam heong crab

Name: Malaysian style kam heong crab
Prep time: 17 min
Cook time: 20 min
Total time: 37 min
Yield: 3 servings
Cuisine: en
Ingredients: 2 Large Dungeness Crabs (4 1/2 libras) Cut into 8 pieces for each crab; 2 tablespoons Dried Shrimps, soaked for 10 minutes and drained; 3 Shallots, chopped; 4 Cloves Garlic, chopped; 8 to 10 Thai Birds Eye Chilies, chopped; 1 Bunch (15 g) Fresh Curry Leaves; 2 tablespoons Fish Curry Powder; 2 tsp Coarsely Ground Black Peppercorns; 3 tablespoons Dark Soy Sauce; 2 tablespoons Oyster Sauce; 1 tablespoon Sugar; Oil for deep-frying

Main Dish

3 servings

17 min

20 min

Very Easy

(5/5 - 2 votes)
2

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Kam Heong crab is another popular crab dish in Malaysia. It really does light-up the smelling senses and tastes great.

Ingredients

Number of serving: 3

2 Large Dungeness Crabs (4 1/2 libras) Cut into 8 pieces for each crab

2 tablespoons Dried Shrimps, soaked for 10 minutes and drained

3 Shallots, chopped

4 Cloves Garlic, chopped

8 to 10 Thai Birds Eye Chilies, chopped

1 Bunch (15 g) Fresh Curry Leaves

2 tablespoons Fish Curry Powder

2 tsp Coarsely Ground Black Peppercorns

3 tablespoons Dark Soy Sauce

2 tablespoons Oyster Sauce

1 tablespoon Sugar

Oil for deep-frying

Preparation

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.