Petitchef

Malaysian style kam heong crab

Main Dish
3 servings
17 min
20 min
Very Easy
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.

Photos

Malaysian Style Kam Heong Crab, photo 1Malaysian Style Kam Heong Crab, photo 2Malaysian Style Kam Heong Crab, photo 3





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