Spicy Kam Heong Crabs

 Serves 4 | Prep Time: 25 Mins | Cook Time: 30 Mins

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

NOTE: The dried chili must be de-seeded and soaked in water to soften, as well as the dried shrimps.

• 3 stalks of sliced lemongrass
• 1 stalk of sliced bunga kantan
• 2 tablespoons of fish curry powder
• 2 tablespoons of oyster sauce
• 2 stalks of curry leaves
• Salt and sugar for flavor
• 200 ml of water

Steps to prepare:

1. Begin by blending the shallots, garlic, chili padi, dried shrimps and dried red chili with a small amount of water.
2. 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.
3. 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.
4. Once that is done, add in the salt, sugar and crabs.
5. Mix and stir the crabs until the crabs are fully cooked.