Malaysian Style Kam Heong Crabs

Salam, guys..waduh2..school holidays are here and the violent scene  of snatching, pushing and shouting at the computer area are a normal thing in my house...the kids, the mum are those involved in this drama...each wanted to use the computer and each have their own website to go...Hasif -watching Anime, Iqram- playing millionaire city on the face book, Marsya- you tube listening to all her Nursery Rhymes & ABC songs & last but not least, Mama- her blog!!...so there is only one computer in the house..to be shared among us..who is the fastest to get to the seat & got hold of the 'mouse' is the winner...sometimes, when Mama already won the seat, but she needs to get up and take something at the kitchen, somebody will quickly run and already logged in!!!...

Anyway, just updated this dish for today which I cooked last weekend...tried this Kam Heong Crabs recipe for a change, never know how Kam Heong crabs taste like..got it  here ,  the same source I've got Black Pepper Crabs and  Hasselback Potatoes from..Thank you Angie for sharing!!!..Very nice indeed..the taste of this dish is a cross over of curried  & black pepper dishes..the curry powder and the black pepper in the recipe made this dish a well blended taste..Mr Hubby loves it!!..


Ingredients 
2 Large Dungeness Crabs (4 1/2 lbs) Cut into 8 pieces for each crab
2 Tbsp Dried Shrimps, soaked for 10 minutes and drained
3 Shallots, chopped
4 Cloves Garlic, chopped
8 to 10 Thai Bird’s Eye Chilies, chopped
1 Bunch (15 g) Fresh Curry Leaves
2 Tbsp Fish Curry Powder
2 tsp Coarsely Ground Black Peppercorns
3 Tbsp Dark Soy Sauce
2 Tbsp Oyster Sauce
1 Tbsp Sugar
Oil for deep-frying

Method 
Put the oil in a large wok, or large deep saucepan and heat over high heat. Deep-fry the crabs for about 4 to 5 minutes and set aside. Reserve 2 Tbsp of the oil and drain off the excess oil.
Reheat the wok with the reserved oil on high heat. Cook the dried shrimps until crisps. Then toss in the shallots, garlic, and chilies; curry leaves, curry powder and cook until the mixture is golden in color and fragrant.
Then add the coarsely ground black peppers, dark soy sauce, and oyster sauce, sugar and give the mixture a quick stir. Mix in the crabs and stir until well combine and season with salt if necessary. Serve immediately.
Sources:-From seasaltwithfood.com