Spicy Kam Heong Crab Recipe – Fresh!

These flower crabs were still alive and swimming in the bucket at the fishmonger stall when I bought them. Fresh flower crabs are very sweet if you cook it immediately after you cut and clean them. Kam Heong crab is one of the most popular dishes in many seafood restaurants. The kam heong sauce is spicy, sweet and has a very nice aroma. Kam Heong lala (shellfish) is also one of my favourite dishes and I prefer it cook this way rather than steaming. Ok, back to the crabs! After cutting and cleaning them, I drain the excess water away because I wanted to fry it dry with the kam heong gravy. Imagine all the nice gravy sticking to the crabs when you eat them! Delicious! LOL!

Ingredients
Crab, 1 kg, cut and cleaned, drain away excess water
Oyster sauce, 2 tablespoons
Dried Prawns, 2 tablespoons
Shallots, 5 pcs, chopped finely
Dark soya sauce, ½ teaspoon
Chili paste, 1 tablespoon
Bird Eye Chilli (Cili padi), 3 pcs, cut into thin slices
Sugar to taste Salt to taste
Curry leaves from 2 stalks
Curry powder, 1 teaspoon
Corn flour and water mixture

Heat up wok and put in around 3 tablespoons of vegetable oil. Sautéed dried prawns, shallots, chilli paste and curry powder until fragrant. Lower down the heat. Add in oyster sauce, dark soya sauce, bird eye chilli, salt, sugar and curry leaves. Put a little water if the gravy becomes too dry. Turn up the heat and put in the crab. Add in the corn flour and water mixture. Fry until the crab turn red. Serve while still hot!

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