Kam Heong Crabs

by Edwan S. on Thu, August 11, 2016

One of the most famous local crab dishes, Kam Heong Crabs is usually a must order for anyone eating out at a Chinese seafood restaurant. Sweet crab meat and a spicy, robust sauce is a beautiful combination. Here’s how to make it at home.

Spice Up Your Crabs!

Serves 4 people

This recipe is most delicious with mud crabs or ketam nipah because they're meatier.

But the flower crabs we used for this one were outstanding too!

Foodster's Verdict

Kam Heong Crabs


  • Preparation
  • Total
    3 Large Crabs, cut in half
    2 tbsp Dried Shrimp
    2 tbsp chopped Cili Padi
    3 cloves Garlic, chopped
    2 Shallots, chopped
    2 Stalks curry leaves
    3 tbsp Curry Powder
    3 tbsp Oyster Sauce
    3 tbsp Dark Soy Sauce
    Black pepper to taste
    Sugar to taste
    50ml Water
    Oil for frying

1. Heat up 2 cups oil in a wok.

2. Fry the crabs for 5 minutes (half cooked) and then set aside.

3. Remove the oil, leaving about 4 tablespoons in the wok. Heat it up.

4. Fry the dried shrimp, shallots, garlic, cili padi and curry leaves until fragrant.

5. Add the curry powder and lower the flame. Cook for 5 minutes.

6. Add in the soy sauce and oyster sauce along with the water. Season to taste with black pepper and sugar.

7. Put the crabs back in and cook until all the water has dried up. Stir around for another 5 minutes.

8. Serve hot.



See You at Ayam Lejen 2017!
1:00 min

What Are You Gonna Get at Ayam Lejen 2017?

Malaysia’s 1st Fried Chicken Festival
0:45 min

Taste the Top 8 Fried Chickens in One Location!

KLIA’s Sama Sama Rack for RM30

We Discovered a Hidden Food Gem in KLIA

Fresh Dim Sum at KLIA
1:00 min

It's made fresh daily at Eden KLIA

Worlds Biggest Nasi Lemak Event
1:00 min

I Eat Nasi Lemak 2016 is Back!