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Kam Heong Crab Recipe 金香炒蟹

Thursday, October 16, 2008 | Labels: , , , , |

Kam Heong (金香) literally translates to 'Golden Fragrance' from the Cantonese dialect - yes the Chinese do like to name dishes with auspicious names like these, this is another uber popular Malaysian dish that encapsulates Chinese, Malay and Indian flavours in a most delicious way. Since I bought 2 packets of the wonderful curry leaves last weekend, what better recipe to feature than to my next favourite recipe after Butter Prawns than Kam Heong crab?!

I used crab claws for this recipe mainly because I had some frozen ones in my freezer - I really am not up to chopping up live crabs while they are still crawling and moving! I'm such a coward, I do admit. Anyway, these were really delicious too despite the fact that they were frozen. Fresh curry leaves cannot be compromised however, the curry leaves are really the soul of this dish as with butter prawns - definitely more than worth your while to track these down.


The crab claws are first fried, then cooked in an aromatic mix of dried shrimp, curry leaves, bird's eye chili peppers and curry powder. A spicy and extremely tasty dish, you won't regret trying this - the heavenly aroma alone is enough to make one drool! The little dried shrimp bits are laden with aromatic flavour and perfect even on its own. The Kam Heong method of cooking is also great for clams, prawns and most seafood.

For more tasty recipes from Malaysia on Tastes of Home, please click below:

Malaysian Butter Prawns Recipe

Stir-fried Taro Leaves with Belacan

Stir-fried Kangkung (Water Spinach) with Fu Yue (fermented beancurd)

Deep-fried Nam Yue Chicken Wings


2 crabs (Dunganese) or 12 crab claws
Enough oil to deep-fry the crabs
2 tbsps dried shrimp (soaked and rinsed)
1 tbsp curry powder
6-8 bird's eye chilli peppers (chopped finely)
Handful of curry leaves (only the leaves)
1 tbsp light soy sauce
2-3 tbsps water

Firstly, deep-fry the crabs until the shell turn pink. Next, remove from oil and drain, set aside.

Now, heat about 2 tbsps of oil (save the oil from earlier) and stir-fry the chilli peppers, curry leaves and dried shrimp till fragrant. Add the curry powder and water, next add in the crabs from earlier and stir-fry around. Finally, add the soy sauce and water. Stir around briskly until well coated. You may add more water depending on how 'watery' you want your gravy to be. Dish out and serve hot with rice.


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homeladychef said...

Hi! Do you always eat those super delicious yet sinful food? Once in a while is ok, but clams, prawn, dim sum, now crab.... OMG!

Tastes of Home said...

hey there! no I dont haha I just post these super delicious sinful foods more than I post my normal 'off days' food that I cook - haha, what do you mean by 'sinful' anyway, steamed dim sum is okay, not very calorie laden? but I LOVE seafood so yeah, we eat a of seafood LOL

Ning said...

This sounds like a fiery hot and fragrant crab dish! I also have a crab dish to share very soon! :)

tigerfish said...

I have yet another fellow flogger here who does her own crabs at home! *salute*

Salt N Turmeric said...

i keep forgetting to get me sme crabs. must remind myself to get some tomorrow since im goin to the asian store. ;)

Tastes of Home said...

ning, can't wait for your crab recipe!

TF - thanks, I have no choice when I have such strong cravings sometimes LOL

F - yeah, u shld :)

Pamela said...

Hello! Thanks for stopping by my blog and for your very kind words. You have some great recipes here, and the photographs are stunning!

Tastes of Home said...

hey pamela, thanks for stopping by & your lovely compliments :)

noobcook said...

me too, I am scared to kill crabs so haven't tried it so far ;P Me love crabs, yours is making me drool :)~~~

VG said...

How you, I love my seafood.

BTW, You have been tagged with a MEME! Please visit MY BLOG for the rules.

mikky said...

oh my, lovely, lovely, lovely... :)

Tastes of Home said...

noobcook, yeah I'm such a coward! LOL, it's pretty hard to chop up live crabs/ lobsters.., how about buying those chopped up crabs in the grocery store?

vg, thanks! :)

mikky, thanks:)

Bentoist said...

Another dish to drool over... By the way, if your neighbour decides to sell or move out, make sure you post. I don't mind moving in next to you.

Tastes of Home said...

bentoist, ur too funny! I would definitely love for you to move in next to me, your food looks so delicious too eheheh

Beachlover said...

oh!! just bought 1/2 dozen crab yesterday and fry today with garlic and ginger!hmm... yummy I love kam heong but forget about that!! still have kam heong spices around!

Tastes of Home said...

^^ yummy, I love crabs with ginger and green onions too - now I know what to cook next with crabs! or lobster hehe

angie said...

Wow! Kam Heong Crab?? Haven't had that for awhile. Good job! Btw, thanks for commenting on my blog..always nice to hear from a fellow Malaysian:)

Tastes of Home said...

same here angie! yup, took me a while to find the fresh curry leaves! :) hope to see u around

Anonymous said...

hi there
your pics of the crabs look great, however I must point out that the recipe you gave is not the real authentic kam heong crap recipe. I should know cuz I used to make this dish when I was working in KL as a cook.

VG said...

Hi dear,

I see that Anonymous has left the same msg on your blog as he/she did on mine on the kam heong crabs.

As I commented on my blog, who is to say what is authentic and what isn't.

There are different variations of recipes. You may order a dish of the same name in many restaurant but get a totally different flavour from each and one of them!!!! And any 'amoh' would flip over seeing their french fries served with chilli sauce in Malaysia instead of the traditional tomato sauce...yet it is still called French Fries.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Jen said...

^ oh thanks for noticing - yeah I think I did improve with some time :)

vampiri said...

hmmm sedap

2peas said...

awesome post! Fatty Crab in NYC makes this and it's delicious. I always wondered if they precooked the crabs but I guess they don't. they swerve it with some thick cut white bread underneath but rice is just as good. Anyhow, thanks-great! (Also, we're on a curry leaf kick-see our recent post- cheers!

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