When you visit the Cambodian seaside town of Kep, you will see why Kdam Chaa is their specialty. They have this bustling crab market where vendors sell their fried crab that is prepared with locally-grown aromatic Kampot pepper.
This pepper is famous among foodies and gourmands from all over the world even though it is not widely available. Good thing, they have a dried version of it so you can sample the distinctively flavored immature green peppercorns in Cambodia.
This Cambodian dish sees these crabs being stir-fried with a variety of ingredients, including garlic and pepper. The result is a delicacy that is perfectly complements fluffy white rice with its salty and peppery notes.
How to Make Kdam Chaa
Ingredients
2 fresh dungeness crabs, cleaned and cut into manageable pieces
1 Tbsp of cornstarch
1 stalk of lemongrass, trimmed and finely chopped
3 cloves of chopped garlic
1 small shallot, finely chopped
8 scallions cut into 1 1/2 inch pieces
2 Tbsp of water
Peanut oil
For the sauce:
2 Tbsp of crab soybean paste in oil
1/2 Tbsp of sesame oil
1 Tbsp of good fish sauce
1 Tbsp of good oyster sauce
1 Tbsp of sugar
2 tsp of freshly grated ginger
1 Tbsp of cornstarch
1 stalk of lemongrass, trimmed and finely chopped
3 cloves of chopped garlic
1 small shallot, finely chopped
8 scallions cut into 1 1/2 inch pieces
2 Tbsp of water
Peanut oil
For the sauce:
2 Tbsp of crab soybean paste in oil
1/2 Tbsp of sesame oil
1 Tbsp of good fish sauce
1 Tbsp of good oyster sauce
1 Tbsp of sugar
2 tsp of freshly grated ginger
Direction
1. Using a nut cracker(or the back of a heavy knife), gently crack your crab claws. This will make sure that they cook evenly with the little crab legs and also makes it easier for you to remove the shells while eating.
2. Coat the crab with cornstarch and set aside. Next make your sauce with ingredients listed above, and set aside.
3. Then with your wok on medium high heat, add in your chopped shallot and cook for 1 minute. Throw in your lemongrass and cook for about 2 minutes.
4. Now, add in your chopped garlic and cook until fragrant. Pour in your sauce mixture and mix well. Add in your coated crabs and toss to coat. Cover with lid and cook for about 5 minutes.
5. Remove lid, stir, and add in your scallions along with 2 Tbsp. of water. Stir again, cover, and cook until crab meat is opaque. Stir often, being careful not to burn the sauce on the bottom of the pan.
2. Coat the crab with cornstarch and set aside. Next make your sauce with ingredients listed above, and set aside.
3. Then with your wok on medium high heat, add in your chopped shallot and cook for 1 minute. Throw in your lemongrass and cook for about 2 minutes.
4. Now, add in your chopped garlic and cook until fragrant. Pour in your sauce mixture and mix well. Add in your coated crabs and toss to coat. Cover with lid and cook for about 5 minutes.
5. Remove lid, stir, and add in your scallions along with 2 Tbsp. of water. Stir again, cover, and cook until crab meat is opaque. Stir often, being careful not to burn the sauce on the bottom of the pan.
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