Kam heong crab
In this dish we use whole crabs, cooked in a lovely spice mixture and served with plain rice.
Aril Adzim recipe
Ingredients
For the sauce
- g Garlic
- g Shallots
- g Ginger
- Lemongrass
- g Chilli
For the spices to fry
- Cinnamon stick
- Star anise
- Cloves, whole
For the spice mix
- g Ground coriander
- g Curry powder
- g Oyster sauce
- g Oil
- g Water
- Whole fresh crabs
Instructions
Blitz the garlic, shallot, ginger, lemongrass and chilli in a blender to a purée and set it aside.
Heat 3 tbsp oil in a pan and add the cinnamon stick, star anise and cloves. Fry until it starts to smell of spice.
When you cook out spices or spice powders, the sign that they're done is that the oil separates out from the mixture.
Add the blitzed purée and stir until it's cooked through. Then add the spice mix and heat it until it loses its bitterness.
Add the water and leave it to simmer for a few minutes.
Add the whole crabs and cook until they're cooked through.
Season to taste with salt and sugar.
Serve with boiled rice!
For the sauce
For the spices to fry
For the spice mix
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Aril Adzim recipe
