Resepi dari buku A taste of Malaysia hadiah dari anak kzah.. thank you dear.
KAM HEONG CRAB (aziza@cutemamadeicacies)
resepi: Chef Wan
Minyak untuk menggoreng
1 kg ketam yg besar dibersihkan dan dipotong 2
5 bawang putih dicincang
2 sudu makan udang kering
2 sudu makan rempah kari
3 pelepah daun kari
6 lada padi dibuang dan dihiris
2 sudu makan oyster sos
1 sudu kecil lada hitam biji
garam dan gula
Panaskan minyak dlm kuli dan goreng tenggelam ketam 5 minit dikedua belah ketam dan angkat dan toskan.
Dalam kuali yg lain, panaskan 3 sudu makan minyak, tumis bawang putih hingga wangi. Masukkan udang kering dan tumis lagi hingga garing.masukkan rempah dan daun kari, lada padi dan biarkan tumis beberapa minit, masukkan oyster dan lada hitam, kacau sebati.
Masukkan ketam lalu dikacau rata dengan rempah. Perasa dgn garam dan gula. Selamat Makan...
Kam Heong Crab (azizah@cutemamadelicacies)
Cooking Oil for deep frying + 3 tbsp
Crab, 1 kg-cleaned and halves
Garlic 5 cloves, peeled and minced
Dried Prawn (shrimps) 2 tbsp
Curry Powder 2 tbsp
Curry Leaves 3
Bird eye chillies 6, seeded and sliced
Oyster sauce, 2 tbsp
Freshly ground pepper, 1 tsp
salt and sugar to taste
Heat oil for deep frying in the wok, fry the crab for about 5 minutes on each side until cook, set aside.
In a clean wok, heat 3 tbsp oil and stir fry the garlic until fragrant. Add dried prawns and stir until the prawn are cooked. Add curry powder, curry leaves and bird eye chillies and stir for few more minutes. Add oyster sauce and pepper and mix well.
Put in the crabs and mix until well coated with the sauce. Season with salt and sugar.Serve Immediately.
