Kam Heong () literally means 'Golden Fragrance' in the Cantonese dialect - yes china do prefer to name dishes with auspicious names such as these, this really is another uber popular Malaysian dish that encapsulates Chinese, Malay and Indian flavours inside a most scrumptious way. Since I Have bought 2 packets from the wonderful curry leaves a week ago, selection recipe to feature rather than my next favourite recipe after Butter Prawns than Kam Heong crab?!
I made use of crab claws with this recipe due to the fact I'd some frozen ones within my freezer - I truly am less than chopping up live crabs while they're still crawling and moving! I am this type of coward, I actually do admit. Anyway, they were really scrumptious too even though these were frozen. Fresh curry leaves can't be compromised however, the curry leaves are true soul of the dish just like butter prawns - certainly greater than worthwhile to trace these lower.
The crab claws are first fried, then cooked within an aromatic mixture of dried shrimp, curry leaves, bird's eye chili peppers and curry powder. A spicy and very tasty dish, you will not regret trying this - the heavenly aroma alone is sufficient to make one drool! The small dried shrimp bits are laden with aromatic flavour and excellent even by itself. The Kam Heong approach to cooking can also be ideal for clams, prawns and many sea food.
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Ingredients:
2 crabs (Dunganese) or 12 crab claws
Enough oil to deep-fry the crabs
2 tbsps dried shrimp (drenched and rinsed)
1 tablespoons of curry powder
6-8 bird's eye chilli peppers (chopped finely)
Number of curry leaves (just the leaves)
1 tablespoons of light soy sauce
2-3 tbsps water
Method:
First of all, deep-fry the crabs before the covering turn pink. Next, remove from oil and drain, put aside.
Now, heat a couple of tbsps of oil (save the oil from earlier) and stir-fry the chilli peppers, curry leaves and dried shrimp till aromatic. Add some curry powder and water, next include the crabs from earlier and stir-fry around. Finally, add some soy sauce and water. Stir around quickly until well coated. You might increase the water for the way 'watery' you would like your gravy to become. Hand out and serve hot with grain.