Cambodia Kdam Chaa (Lemongrass and Ginger Stir Fried Crab)
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients. The style of cooking may have a slight alteration while still maintaining the dish's overall purpose. In this blog we touch on recipes that may be predominant for the Chinese Cuisines. We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam. Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 3-4 Servings
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
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. 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.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.