Because you can never go wrong with a classic Kam Heong style crab.
Ingredients
1kg Triton flower crabs
½ tablespoon of grounded black pepper
2 tablespoons of oyster sauce
1 tablespoon of dark soy sauce
3 chopped garlic cloves
½ tablespoon of sesame oil
3 bunches of curry leaves
2 tablespoons of curry powder
8 chopped shallots
2 tablespoons of dried shrimps
½ tablespoon of onion
½ tablespoon of chopped red chili padi
Directions
1. Add in oil in wok and heat up
2. Add in dried shrimps, stir fry for 30s
3. Switch off heat and remove dried shrimps and place them in a small bowl
4. Add in oil in wok, add all the garlic, chopped shallots and red chili padi, grounded black pepper
5. Stir fry until aroma released and add in sesame oil and oyster sauce.
6. Add in ¼ cup of water, continue stirring, then add in more dried shrimps
7. Throw in all the curry leaves, continue stirring
8. Add curry powder to thicken up the sauce, you may add in more water to make the consistency of the sauce to your preference
VOILA! Kam Heong sauce is ready. Time to prepare your flower crabs
1. After flower crabs are killed and washed, coat them lightly with tapioca flour
2. Preheat oil in pan for about 1-2 mins
3. Add in crabs into the oil slowly and carefully to prevent getting scalded by oil
4. Crabs should turn red after 2 mins, as oil is set at high temperature, crabs would be cooked very quickly
5. Remove oil from pan
6. Add in the Kam Heong sauce that you previously prepared, if it’s slightly dry you may add in more water
7. Lower the fire and add in the crabs, stir the crabs well to coat them with the sauce