Wednesday, September 28, 2011
Kam Heong Crabs ( 金香炒蟹 )
I love crabs in any ways..curry style, spicy style, braised with tunghoon, porridge etc. If you frequent the market, then you know the prices of crabs are not cheap, they are selling around RM30/kilo , 3 crabs maybe and if you order a crab dish at a restaurant, it can be around RM50/kilo. So if we can cook this at home, why not? But having said that, i still take crabs outside at times especially the claypot style which braised with tunghoon cos i dont know how to cook them. This Malaysian Kam Heong style is one of the ways that i used to cook at home, translate that from chinese to english, maybe we can name that ' Golden Fragrant ' but i think very few people would call that. As far as i know, the malays or indians would also just call this ' kam heong style'. It is a very tasty dish, with the concoction of some curry powder, dried shrimps, curry leaves and some oyster sauce. Saute the dried shrimps and curry leaves till aromatic and add in the rest of the ingredients or add in some bird's eye chillies if you prefer it a little more spicier. You can also lightly deep fry the crabs before cooking them, it's even nicer. If you can't take mud crabs for any reason, you can also cook this with flower crabs.
3 medium sizes mud crabs, cleaned and cut into pieces
25gm dried prawns, soaked
3 sprigs of curry leaves
2 cloves of garlic, chopped
2-3 shallots, chopped
1 tbsp curry powder
1 tbsp oyster sauce
1/2 tsp of salt
1/4 tsp of sugar
1/2 cup or more water
a little dark soya sauce
3 tbsp oil/garlic oil
* if you want to pre fry the crabs first, you can coat them with some corn flour and lightly deep fry them until they are almost cooked or fully cooked, up to you.
1. Pour oil into wok , saute the garlic, shallots, dried shrimps and curry leaves till aromatic.
2. Add in the crabs, curry powder, oyster sauce and stir fry them for a minute. If you find that a little dry, you can splash in some water.
3. Add in the dark soya sauce, salt, sugar , toss well and pour in the water. Taste. You can adjust the water amount and seasoning here to your taste. Cover them with wok till cooked and dish up.
Coincidentally, Tze from Away from Mind also posted a crab dish this morning. Chilli style, go over and visit too!