Malaysian Style Kam Heong Crab 🦀 By Flavours Of Asia


2 Large Dungeness Crabs (4 1/2 lbs)

~ Cut into 8 pieces for each crab & lightly coated with corn starch


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


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

Source 🦀🦀🦀🦀🦀


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