Kam Heong crab is another popular crab dish in Malaysia. The word “Kam Heong” literally means Golden Fragrance. It really does light-up the smelling senses and tastes great. A profusion of smells from the key ingredients - curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies. Well, if you like to try a different style of cooking these crustaceans, do consider giving this famous Malaysian style Kam Heong Crab recipe a try.
Kam Heong Crab
2 Large Dungeness Crabs (4 1/2 lbs)
~ Cut into 8 pieces for each crab & lightly coated with corn starch
Aromatics
2 Tbsp Dried Shrimps, soaked for 10 minutes and drained
4 Shallots, chopped
4 Cloves Garlic, chopped
8 to 10 Thai Bird’s Eye Chilies, chopped
1 Bunch (15 g) Fresh Curry Leaves
2 Tbsp Fish Curry Powder
2 tsp Coarsely Ground Black Peppercorns
Sauce
3 Tbsp Dark Soy Sauce
1 1/2 to 2 Tbsp Oyster Sauce
2 to 3 tsp Sugar
2 Tbsp of Water
Oil for deep-frying
Full Recipe: http://www.seasaltwithfood.com/2009/09/malaysian-style-kam-heong-crab.html