Malaysian Style Kam Heong Crab Recipe 425
MALAYSIAN STYLE KAM HEONG CRAB RECIPE - (4.2/5)
Provided by á-25087
Number Of Ingredients 12
Steps:
- 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!
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- 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.
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- Clean and scrub the shell of the clams thoroughly. Soak in salt water for 30 minutes, rinse in cold water and drained.
- Heat up oil in a wok. Stir-fry curry leaves, chilies and dried shrimp until fragrant. Add in chopped shallots and continue to stir-fry for 30 seconds.
- Toss in the clams and Seasoning Sauce, and continue to stir-fry for 1 minute. Cover the wok and let the clams cook until they open up. Remove wok cover, give a quick stir, dish out and serve with steamed white rice.
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