
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:
Prepare the Crab: Toss the cleaned crab pieces with cornflour and a pinch of salt. Set aside.
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.
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.
Combine: Return the crab to the wok, tossing to coat evenly with the sauce. Cook for another 5 minutes, allowing the flavors to meld.
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.