Malaysian Style Kam Heong Crab

By á-25087

The word “Kam Heong” literally means Golden Fragrance. It really does light-up the smelling senses and tastes great. It's a very popular dish in Malaysia and once you give this recipe a try, it will soon be a favorite in your home as well. Yes, it's that good!

Ingredients

• 2 Large dungeness crabs (4 1/2 pounds) 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 Bird’s Eye Chilies, chopped, to taste
• 1 bunch fresh curry leaves (15 g)
• 2 tablespoons fish curry powder
• 2 teaspoons coarsley ground black peppercorns
• 3 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• Oil for deep-frying

Details

Servings 4

Preparation

Step 1

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 and enjoy!