Chinese

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

Difficulty

  • Preparation
    15minutes
  • Total
    40minutes
INGREDIENTS
    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
METHOD

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.

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