Ketam Masak Kam Heong

Ketam oh ketam........ Fav. seafood my husband. At least once a week mesti ada ketam. So malam ni saya cuba resepi dari majalah RASA, Ketam masak Kam Heong. kalau tak silap Kam Heong maksudnya wangi/berbau wangi. Saya ada buat ubahsuai sikit mengikut selera sendiri dan the verdict... sedap (according to my husband).

Ingridients

2 pcs crabs - fried till golden brown

200 gms shallots*

200 gms garlic*

200 gms cili padi * - depends on how hot you want

200 gms dried shrimps*

1 stalk of lemongrass - thinly sliced

1 stalk of torch ginger ( bunga kantan )- thinly sliced

1 tablespoons of curry powder

2 tablespoons of dried chilli paste

1 tablespoon oyster sauce

1 stalk of curry leave

Salt and sugar to taste

100 ml water

Method

• Blend all the ingridients *. Heat the oil and fry the blended ingridients till fragrant.
• Add in the curry powder,dried chili paste and oyster sauce. Fry them for a while.
• Add in the water, lemongrass and torch ginger. Bring them to boil.
• Then add in salt and sugar to taste. Let it boil for a while and then add in the crab.
• Mix the crab and the ingridients well.
• The dish is ready to serve.

(p/s - To Vin, hopefully you can understand me coz my english is very very bad, hehehe......)