SPICY KAM HEONG CRABS RECIPE

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

SPICY KAM HEONG CRABS RECIPE

 INGREDIENTS:

4-6 pieces of crabs

200 grams of shallots

1 large garlic

15 fresh red chili padi

1 large handful of dried shrimps

1 large handful of dried red chilies

INSTRUCTIONS

Begin by blending the shallots, garlic, chili padi, dried shrimps and dried red chili with a small amount of water.

Using a large wok, heat up the oil and fry in the curry leaves for about 10 minutes. Then add in the blended ingredients till the paste is slightly thick and fragrant.

Then add in curry powder and oyster sauce. Fry it till the oil seeps through the paste and later add in the water, lemon grass and bunga kantan.

Let it simmer for about 2-3 minutes.Once that is done, add in the salt, sugar and crabs.Mix and stir the crabs until the crabs are fully cooked.