Kam Heong Crab

Ketam Kam Heong

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Cooking oil for deep-frying + 3 Tbsp
  • Crabs 3, about 1 kg (


  • Heat oil for deep-frying in a wok and fry the crabs for about 5 minutes on each side until cooked. Set aside.
  • In a clean wok, heat 3 Tbsp oil and stir-fry the garlic until fragrant. Add dried prawns and stir until prawns are cooked. Add curry powder, curry leaves and