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Malaysian style kam heong crab
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.
Preparation
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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.
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Reserve 2 tablespoons of the oil and drain off the excess oil.
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Reheat the wok with the reserved oil on high heat. Cook the dried shrimps until crisps.
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Then toss in the shallots, garlic, and chilies; curry leaves, curry powder and cook until the mixture is golden in color and fragrant.
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Then add the coarsely ground black peppers, dark soy sauce, and oyster sauce, sugar and give the mixture a quick stir.
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Mix in the crabs and stir until well combine and season with salt if necessary.
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Serve immediately.
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