Spicy Kam Heong Crab


Kam Heong Crab. It’s one of popular crab dish, that we loved to order at seafood restaurants. The spicy sauce, with some curry leaves, chilies and few other ingredients make this crab dish really a delicious one. Usually, the crab will be deep fried first, then add it into the gravy. But in this recipe, instead of deep frying, I cook the crabs directly with the gravy . It save the cooking oil and simplify our cooking job.


Ingredients : 

  • 3 Medium sized mud crabs, cleaned and cut (about 1kg)
  • 3 Tablespoon oil (for sauteing)
  • 1 Large onion (sliced finely)
  • 3 Cloves garlic (paste/chopped)
  • 2 Cm ginger (paste/chopped)
  • 1 Tablespoon dried shrimp (udang kering)
  • 10 Pcs dried chilies
  • 3 Chili padi (or more)
  • 3 Stalk curry leaves
  • Salt to taste
  • 1 Teaspooon sugar
  • 1 White egg
  • Hot water as need to cook the gravy

For gravy :

  • 2 Tablespoon oyster sauce
  • 1 Tablespoon fish curry powder
  • 1-2 Tablespoon dark/thick soy sauce
  • 2 Tablespoon chili sauce
  • Little black pepper powder
  • Little white pepper powder.
  • 1/2 cup of water

Let’s cook the Crab :


Prepare the required ingredients :
Sliced the onion. Garlic and ginger paste/chopped. Cut dried chili & chili padi to smaller pieces.
Dried shrimp to be soaked in water for a while then, mashed/chopped it to a fine texture.




Pre-mix the ingredients for the sauce :
Oyster sauce, dark soy sauce, fish curry powder, chili sauce. Mix with some water and keep aside.

Note : You may use less water, if the crab been deep fried earlier.
In this recipe I cook the crab directly into the gravy. I make the gravy little watery first then add in the crab and cook it.



In a wok, heat up 3 tablespoon of cooking oil.
Then start sauteing the onion and mashed shrimp.
Let the onion and shrimp sauteed for a while, 1-2 minute in medium heat . It will release some aroma.




Then add in the dried chilies, chili padi and 1 stalk curry leaves. Continue sauteing for another 1 minutes.

Keep about 2 stalk curry leaves for the last step of cooking.




Add in the pre-mixed sauce. Add in some black pepper and white pepper powder. Give a good stir. Add in some salt as needed. Cook the gravy for next 1 minute. Add some hot water as needed to cook the crab later.





Now, add in the crab, give a good stir, let the gravy coat the crab.
Keep medium-high heat, close the wok with lid. Usually it will take about 5-6 minutes to cook the crab with closed lid (the steam will make the crab cooked evenly). Stir occasionally. Add in curry leaves. Taste check. Add sugar and salt as needed.
When almost done, beat the white egg and add it into the gravy. Give a quick stir, so that the egg, crab and the gravy are well mixed, 1-2 minute. Off the heat.



It’s done. Spicy Kam Heong Crab.

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