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Malaysian Recipe : Kam Heong Crabs


  • 1 ½ kg crabs
  • 1 cup cornflour
  • Oil for deep-frying
  • 1 clove garlic, sliced
  • 1 ½ shallots, finely chopped
  • 2 tbsp oil
  • 1 tbsp margarine
  • 6 bird’s eye chillies, finely sliced
  • 50 curry leaves
  • 1 egg

Sauce ingredients (combined):

  • 1 tbsp oyster sauce
  • 1 tbsp soy bean paste (tau cheong)
  • 1 tbsp sugar
  • 1 tbsp fish curry powder


  1. Clean crabs, removing the flap on the undersides and the inedible gills. Carefully remove the hard outer shell, keeping the roe intact; rinse under running water.
  2. Break the claws at the joint. Crack the shell on the claws with a pestle. Trim legs and halve the crab. Drain the pieces in a colander.
  3. Toss the crab pieces lightly in cornflour and deep fry in hot oil until golden and crispy.
  4. Heat 2 tbsp oil in a wok and stir fry the shallots and garlic until fragrant. Add margarine, chilli, curry leaves and egg. Fry briskly until fragrant.
  5. Add in sauce ingredients and sauté until fragrant.
  6. Put in the prepared crab pieces including the black shells, and toss for 1-2 minutes. Cover the wok with lid and cook for 4-5 minutes.
  7. Remove the lid and stir fry the mixture until the gravy is thickened, and the crabs are cooked through.
  8. Transfer to a serving dish and garnish with coriander leaves.

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Last Modified: 11/27/11.