Ketam Kam Heong (Classic Crab Kam Heong)
Hidangan tradisional · Malaysian
A classic Malaysian stir-fried crab dish featuring a fragrant and savory sauce made with dried shrimp, curry leaves, chili, and fermented bean paste. This recipe focuses on achieving the authentic Kam Heong flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Crabs4 medium
- Dried shrimp30g
- Shallots3
- Garlic4 cloves
- Ginger1 inch
- Chili padi5-10
- Curry leaves2 sprigs
- Fermented bean paste (taucheo)2 tbsp
- Oyster sauce2 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Cooking oil3 tbsp
- Saltto taste
- Water1/4 cup
- Cilantrofor garnish
Langkah
- 1
Soak dried shrimp in warm water for 15 minutes, then drain and finely chop. Mince shallots, garlic, ginger, and chili padi.
- 2
Heat cooking oil in a wok or large pan over medium-high heat. Add minced shallots, garlic, ginger, and chili padi. Stir-fry until fragrant.
- 3
Add chopped dried shrimp and curry leaves. Stir-fry for another minute until the shrimp is fragrant.
- 4
Add fermented bean paste, oyster sauce, soy sauce, and sugar. Stir well to combine.
- 5
Add the cleaned crabs to the wok. Stir-fry to coat them evenly with the sauce.
- 6
Pour in water and bring to a simmer. Cover the wok and cook for 8-10 minutes, or until the crabs are fully cooked and the sauce has thickened.
- 7
Season with salt if needed. Garnish with fresh cilantro before serving.
