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Kam Heong Crab with Fragrant Curry Leaves
Kam heong crab was popular peranakan cuisine, kam heong had a very savoury taste and aromatic flavour. Basic kam heong crab consist of curry leaves, ngo-hiang powder or five spice powder and processed dried shrimp. I’m sorry Mister and Madam Crabby, i couldn’t resist my self to give a try of your egg. Crab Egg or roe is one of the most delicacy seafood i’ve been try. It’s crunch and so sweet. female crab is highly price in seafood restourant. Crab roe is usually became a siew may dumpling topping in fancy chinese resto instead the immitation form from colored crumbled egg.
Crab Roe: Delicius !!!
Absolutely Yummylicious !!!!
look at that huge mud crab roe
I like quick stir fry crab with fragrance sauce that infused with curry leaves and kaffir lime leaves and ngohiang powder of chinese five spice. Savory flavour hint comes from ebi or dried shrimp, oyster sauce and butter, last but not least is the kick of black pepper and dried chillies flake
Kam heong crab with savoury and fragrant sauce !
Ingredient:
Kam Heong Crab Recipe :
- 2 female crab with roe
- 30 gr ebi/dried shrimp, soaked, finely chopped
- 20 gr dried chilles, crushed
- 30 ml oyster sauce
- 1 tsp black peppercorn, crushed
- 7 curry leaves/daun kari
- 7 kaffir lime leaves/ daun jeruk purut
- 1 tsp ngohiang powder/ chinese five spice
- 30 gr butter
- 10 ml oil
- 30 ml rice wine/ ang ciu
- 6 cloves garlic, finely chopped
- 3 shallot, finely chopped
Instruction:
How to Make Kam Heong Crab :
- clean and brush throughly the crab with unused toothbrush, cut, drizzle with some lemon juices.
- Heat the oil and butter in woking pan, saute the garlic, dried shrimp and shallot until browned.
- Add dried chilles, black peppercorn, curry leaves, kaffir lime leaves, ngohiang powder and oyster sauce, stir throughly.
- Add the crab, drizzle the rice wine and cover the wok until the crab is cooked
- Serve with rice or noodles.
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