Flower Crab Recipes: Kam Heong Crab Malaysian Recipe

crab

🥗Healthier: prawns

💰Cheaper: chicken

Prawns are lower in calories and chicken is often more affordable.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is plant-based and soy sauce is widely available.

curry powder

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric offers health benefits and cumin is a less expensive spice.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is budget-friendly.

Heat 1 tbsp of onion oil in a pan.

Add chopped dried shrimp and fry until fragrant, about 30 seconds to 1 minute.

Remove dried shrimp from the pan and set aside.

In the same pan, heat the remaining onion oil.

Add garlic, shallots, and black pepper; stir until aromatic.

Add sesame seed oil and oyster sauce; stir.

Pour in 1/4 cup of water and bring to boil.

Add back the dried shrimp and curry leaves; stir.

Add 2 tbsp of curry powder and mix well.

Taste the sauce and adjust seasoning if necessary; set aside.

Prepare the crab by cutting it in half and washing it.

Sprinkle tapioca flour on the crab to prevent oil splashing.

Heat oil in the pan until hot; add crab carefully to avoid splashing.

Cook crab for about 2-3 minutes until cooked through.

Remove excess oil from the pan and add the Kam Heong sauce back to the pan.

Lower the heat and add the crab to the sauce; stir to coat.

Serve the crab coated in Kam Heong sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens