KAM HEONG which literally translates to “golden fragrance” in Cantonese is through and through a Malaysian Chinese creation. Kam heong crab is a widely-available and popular local dish (especially at seafood restaurants) and shares many common traits with other local cuisines, in terms of ingredients and mode of preparation

The crab is firstly fried and then kept aside. Although the quality of the crabs is important, the next part – the sauce – is equally as vital. Classic ingredients call for dried shrimp, cili padi (bird’s eye chilli), soy sauce, curry paste or powder and most important of all, curry leaves, fried together to make a sauce which is sautéed with the crabs before serving.

The curry leaves are the key to the "success" of the dish as they elevate the aroma of the curry and chilli with the other ingredients, hence the “golden fragrance”. One cannot stress enough the importance of the curry leaves in this dish, so where can you get them? Originally brought to Malaysia by travelers and merchants, they can be found in wet markets and supermarkets and come in a fresh or dried form. The best choice will always be the fresh curry leaves as the flavour and aroma are much more intense than the dried or chilled varieties.

Though kam heong is commonly cooked with crabs, it can also be made with different meats such as chicken, beef, mutton, other seafood, beancurd and so on. Different ingredients can also go into the sauce such as ginger, sugar, sesame oil as long as they are in small enough amounts to only give hints of flavour and not to overpower the essence of the dish.

Ingredients

• 2 medium-sized crabs
• Enough cooking oil
• 2 tbsp dried prawns, soaked and chopped
• 2 stalks curry leaves
• 2 shallots
• 2 cloves garlic
• 10 bird’s eye chillies

Sauce ingredients – (combined)

• 1/2 tsp preserved soya bean paste (tau cheong)
• 1 ½ tbsp curry powder
• 1 ½ tbsp oyster sauce
• 1 tsp sugar or to taste
• 1 tsp light soy sauce
• 1/4 tsp pepper
• 1/4 tsp thick soy sauce
• 1/2 tsp chicken stock granules
• 2 tbsp water
• 1 tsp cornflour

Garnishing

• Some coriander leaves

Method

• Clean crabs. Remove and crack the pincers with a pestle then trim the legs. Cut the crabs into 4 pieces. Drain the crabs well in a colander.
• Lightly sprinkle a little cornflour over the crabs.  Heat enough oil in a wok and fry the crabs for 1 to2 minutes. Dish out and drain from oil.
• Leave 2 tablespoons oil in the wok. Fry dried prawns until fragrant. Add curry leaves, shallots, garlic and bird’s eye chillies; continue to fry until aromatic.
• Put in crabs and stir-fry briskly then add the sauce ingredients. Toss and fry until crabs are well coated with the sauce and are cooked through.
• Transfer to serving dish and add garnishing.

Related links

• My Kam Heong LaLa... (Mohlee56)
• Kam Heong Clams (masak-masak)
• Curry leaf picture gallery (spiceskerala)