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.
Serves 4 people
This recipe is most delicious with mud crabs or ketam nipah because they're meatier.
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
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.