Chinese food are almost everywhere in the world and some of the Chinese food in Malaysia are slightly different from authentic Chinese food in China. Somehow the Chinese cuisine is more of fusion type with the combination between Malay, Chinese and Indian. This kam heong crab is one of the popular Malaysian Chinese style dish in Chinese restaurant.
When we were in Sabah last summer holiday, we went to one of Chinese seafood restaurant and ordered kam heong crab, the dish that mon mari loves the most during the holiday. I promised him I would make this dish one day and last few days, I made kam heong crab. He was so happy and keep saying the food was exceptional and super delicious! Mission accomplish!
KAM HEONG CRAB
Ingredients;
1-2 crabs, depend on the size
2 tablespoons dry shrimp, soaked in water and drained, coarsely chopped
4 shallot, chopped
2 cloves garlic, chopped
1 lemongrass, chopped (optional)
3-4 small chillies, chopped
2 stems curry leaves
Seasoning (mix together)
1 1/2 tablespoon curry powder
2 tablespoons oyster sauce
2 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon sugar
Salt and pepper to taste
METHOD;
- If using the big crab like what we had in Britanny, boiled the crab until it cook, drained and cut into 2. If using the small crab, deep fried for few minutes and set aside.
- Heat up about 4 tablespoons oil in a wok and fry curry leaves until crispy, about 1-2 minutes. Set aside.
- Fry shallot, garlic, lemongrass and chillies until fragrant and slightly browned.
- Add in the seasoning and curry leaves and cook for a minutes. Add a little bit of water and season with salt and pepper if necessary.
- Toss in the crabs and stir well until the crabs are well coated.
- Dish out and serve with rice.
Bon appétit!
No comments:
Post a Comment