Crab Kam Heong - Chinese-Malaysian Aromatic Crab

by Sugen Gopal, featured in Roti King

Published by Quadrille

Print me

Introduction

This is one of my favourite dishes to make at home for my family and guests and I usually cook the crab in an air fryer, but you can also steam it. More typically found on restaurant menus in Malaysia than at streetfood stalls, kam heong is Chinese–Malaysian fusion at its best. In this recipe I use crab, but the sauce also works well with any other seafood as well as chicken, and served with plain or coconut rice alongside. It’s messy to eat because you need to use your hands to break the shell, but it’s definitely worth it.

As featured in

Roti King

Image of Sugen Gopal's Crab Kam Heong - Chinese-Malaysian Aromatic Crab — Photo by Sam Folan

Ingredients

Serves: 4-6

2 crabs (see Additional Information note, below)
2 tablespoons curry powder
3 tablespoons vegetable oil
1 onion (finely chopped)
2 tablespoons basic sambal (see below)
1 teaspoon dark soy sauce
1½ tablespoons oyster sauce
1½ teaspoons salt
1 teaspoon caster sugar
½ teaspoon chicken powder
4 grams dried shrimp (roughly chopped)
2 fresh green chillies (stalks removed and finely chopped)
3 lemongrass sticks (tops cut off and bottoms bashed and finely chopped)
4 garlic cloves (finely chopped)
20 curry leaves

BASIC SAMBAL

40 grams whole dried Kashmiri chillies
180 grams fresh red chillies (stalks removed)
1 tablespoon ginger paste
2 tablespoons garlic paste
2 lemongrass sticks (approx. 30g/1oz), tops cut off and bottoms bashed and cut into small pieces
6 tablespoons vegetable oil
2 large onions (finely chopped)
3 teaspoons salt

Method

Crab Kam Heong - Chinese-Malaysian Aromatic Crab is a guest recipe by Sugen Gopal so we are not able to answer questions regarding this recipe

Using a steamer, or a large pot with a tight-fitting lid and a metal colander or heatproof bowl, steam the crab pieces for about 10 minutes until cooked – the shell of the crab will change to red once cooked. If not using a steamer, ensure the crabs are not touching the boiling water – you want to steam them (not boil them).
Mix the curry powder with 4 tablespoons of water to form a paste and set aside.
In a large, lidded frying pan heat 1 tablespoon of the oil over a medium–high heat. Fry the onion and sambal for 10 minutes. Add the curry paste and fry for another 5 minutes, while gradually adding 100ml (3½ fl oz) of water, a tablespoon at a time, stirring continuously. Once all the water has been added and the sauce has been combined, add the dark soy sauce, oyster sauce, salt, sugar and chicken powder, and cook for a further 5 minutes.
In a separate frying pan set over a medium heat, pour in the remaining 2 tablespoons of oil and once hot add the dried shrimp, green chillies, lemongrass, garlic and curry leaves. Fry for 1 minute.
Add the cooked crab into the curry sauce followed by the shrimp mixture. Stir everything to combine before putting the lid on and cooking over a low heat for 5–7 minutes, by which time the sauce should have reduced and become sticky.

BASIC SAMBAL

Makes 1 x 500g (1lb 2oz) jar.

Place a small pan of boiling water over a low heat. Add the dried chillies and soak for 5–10 minutes.
Once hydrated, drain them and add them to a blender along with the fresh chillies, ginger and garlic pastes, lemongrass, 2 tablespoons of the oil and 150ml (5fl oz) of water. Blend until smooth (depending on your blender, you will probably need to scrape down the sides in between blending). Add a dash more water if needed.
Heat the remaining 4 tablespoons of oil in a large pan over a medium heat. Add the onions and 2 teaspoons of the salt and cook for 10 minutes or until soft. Add the paste and cook over a low heat for 15 minutes, stirring frequently. Then add 100ml (3½ fl oz) of water and cook for a further 15 minutes, still stirring often. You need to keep stirring to stop the mixture sticking on the bottom of the pan, and check the sambal isn’t burning. The colour should have darkened after this time, which is a sign that the sambal is ready. Add the final 1 teaspoon of salt, then cook for a further 5–10 minutes or until the oil has separated and the sauce is a deep, dark red.
Decant into a sterilized jar and when cool, refrigerate.