Kdam Chaa (Cambodian Fried Crab)

Kdam Chaa, or Cambodian fried crab, is a beloved seafood dish bursting with bold flavors of black pepper and garlic. This traditional recipe, originating from Cambodia’s coastal regions, is a perfect way to highlight the delicate sweetness of fresh crab while introducing an irresistible depth of flavor.

Ingredients

For the Crab

• 2 lb (900 g) fresh crabs, cleaned and cut into pieces
• 1 tbsp (15 g) cornflour
• 1 tsp salt

For the Sauce

• 2 tbsp (30 ml) vegetable oil
• 4 cloves garlic, minced
• 2 tbsp (30 g) black pepper, freshly ground
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) oyster sauce
• 1 tsp sugar
• 1 tsp fish sauce

Vegetables

• 1 medium onion, sliced
• 2 scallions, chopped

Instructions

1. Prepare the Crab

   Toss the cleaned crab pieces with cornflour and a pinch of salt. Set aside.

2. Cook the Crab

   Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the crab and stir-fry for 6–8 minutes until lightly golden. Remove and set aside.

3. Make the Sauce

   In the same wok, heat the remaining oil. Add the minced garlic and stir-fry until fragrant. Stir in black pepper, soy sauce, oyster sauce, sugar, and fish sauce. Cook for 1–2 minutes.

4. Combine

   Return the crab to the wok, tossing to coat evenly with the sauce. Cook for another 5 minutes, allowing the flavors to meld.

5. Add Vegetables

   Stir in the onion and scallions. Cook for an additional 2 minutes until slightly softened.

Serving

Serve Kdam Chaa hot with steamed jasmine rice or crusty bread to soak up the flavorful sauce. Garnish with additional black pepper if desired.

Kdam Chaa is a feast for seafood lovers, offering a perfect blend of sweetness, spice, and umami. This Cambodian delicacy is not only easy to make but also brings a touch of the country’s vibrant coastal cuisine to your table.