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Kam Heong Crab

Kam Heong Crabs is a popular Malaysian-Chinese dish that combines a delightful mix of savory, spicy, and aromatic flavors. Here's a recipe to make Kam Heong Crabs.


Ingredients:

  • 2 whole mud crabs (about 1.5 pounds each), cleaned and cracked
  • 3 tablespoons vegetable oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 tomato, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1/4 cup water or chicken broth
Blended spice mix:
  • 2-3 bird’s eye chilies, chopped (adjust to taste)
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 sprig curry leaves
  • 2 tablespoons dried shrimp
  • 2 tablespoons curry powder
  • 1 tablespoon peppercorn
Instructions:
 
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped shallots and  garlic. Sauté until fragrant and the shallots are translucent, about 3-4 minutes, then add in the tomatoes.
2. Add the blended spice mix. Continue to sauté for another 2-3 minutes, until the shrimp are fragrant and slightly crispy. 
3. Stir in the soy sauce, oyster sauce, dark soy sauce, and sugar. Mix well to combine. Pour in the water or chicken broth and bring the mixture to a simmer.
4. Add the cracked crabs to the skillet, tossing them in the sauce to coat evenly. Cover the skillet and let the crabs simmer in the sauce for about 5-7 minutes, allowing the flavors to meld together.
5. Uncover the skillet and stir the crabs again to ensure they are well coated with the sauce. Allow the sauce to thicken slightly if needed.
6. Transfer the crabs to a serving platter and serve immediately.
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