Kdam char xieng p’em.
( Crab with Hoisin sauce)
Stir-fry crab with sweet hoisin sauce is delicious Khmer Krom appetizer. Back home I used Dungeon crab for this recipe which taste much better. Now I use fresh Maryland crab because where I live Dungeon crab is very expensive.
This recipe doesn’t take long to cook, make sure everything is ready before you started cooking.
- Ingredients :
- 3 Maryland crabs
- ˝ Cup water
- 2 Tablespoons hoisin sauce
- 1 Tablespoon sugar
- 1 Tablespoon fish sauce
- 1 Teaspoon cornstarch
- 3 Tablespoons vegetable oil
- 2 Cloves garlic,minced
- 5 Stalks green onion, cut an inch in length
- Dash of black pepper
- Procedures :
Brushed and cleaned crab shells well, removed the top shells, saved crab's roe (orange or reddish color) in a small bowl and set a side. Removed only the big claws, cut each crab's body in to 4 pieces and set a side.
In another small bowl, mix water with hoisin sauce, sugar, fish sauce and cornstarch together, mix well and set it a side.
Heat up a skillet or wok on high temperature.
When skillet is hot, add oil, garlic, stirs, add crab, stirs well till crab turns darker color pink.
Add crab's roe and hoisin sauce, stirs well till sauce thicken.
Add green onions and black pepper, stirs well.
Serve hot as mahope sar(appertizer) or with rice.
Copyright by Mylinh Nakry.