Cambodian Crab Stir Fry
Cambodian Crab Stir Fry
Ingredients
For the Aromatics
- 1 bulb garlic, peeled
- 1 shallot, peeled
- 1 tablespoon ginger, peeled
For the Sauce
- 1/2 tablespoon white pepper
- 2 tablespoons granulated sugar, or 3 tablespoons, to taste
- 1/2 cup water
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 teaspoon MSG
- 1 teaspoon chili flakes
For the Stir Fry
- 2 tablespoons cooking oil
- 1 pound blue crab, or 2 pounds, cleaned and cut into halves or quarters
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 1/4 cup green onions, chopped
- 1 egg
- 2 tablespoons coconut milk, or 3 tablespoons
Instructions
- 1
Place the peeled garlic bulb, peeled shallot, and 1 tablespoon of peeled ginger into a mortar and pestle. Pound the ingredients until a smooth paste is formed. Alternatively, a food processor can be used.
⏱️ 5 min
- 2
In a separate bowl, combine 1/2 tablespoon white pepper, 2-3 tablespoons granulated sugar, 1/2 cup water, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon chicken bouillon powder, 1 teaspoon MSG, and 1 teaspoon chili flakes. Stir thoroughly until all the ingredients are well mixed and the sugar is dissolved.
⏱️ 5 min
- 3
Clean the 1-2 pounds of blue crab. This involves separating the top shell, removing the gills and any internal organs (intestines), and then cutting the crab body into halves or quarters for easier eating. The top shell can be reserved for presentation.
⏱️ 10 min
- 4
Heat 2 tablespoons of cooking oil in a wok or large pan over medium-high heat. Once the oil is hot, add the prepared garlic-shallot-ginger paste to the wok. Sauté the paste for approximately 30 seconds, stirring constantly, until it becomes fragrant.
⏱️ 2 min
- 5
Add the cleaned crab pieces to the wok with the sautéed aromatics. Stir-fry the crab for 2-3 minutes until the shells begin to turn an orange color.
⏱️ 3 min
- 6
Pour the prepared sauce mixture over the crab in the wok. Stir gently to coat the crab. Cover the wok with a lid and allow the crab to steam and cook in the sauce for 5-7 minutes.
⏱️ 7 min
- 7
After 5-7 minutes, remove the lid. Add the 1 sliced red bell pepper and 1/2 sliced onion to the wok. Stir-fry for another 2-3 minutes, or until the vegetables have softened slightly but still retain a crisp texture.
⏱️ 3 min
- 8
Push the crab and vegetables to one side of the wok to create a clear space. Crack 1 egg directly into this empty space. Quickly scramble the egg, then mix it thoroughly into the crab and vegetables.
⏱️ 2 min
- 9
Add 2-3 tablespoons of coconut milk and 1/4 cup of chopped green onions to the wok. Stir all the ingredients together for a final minute to combine and heat through.
⏱️ 1 min
- 10
Transfer the Cambodian Crab Stir Fry to a serving dish. It can be garnished with additional fresh green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cambodian Crab Stir Fry
For the Aromatics
- 1 bulb garlic, peeled
- 1 shallot, peeled
- 1 tablespoon ginger, peeled
For the Sauce
- 1/2 tablespoon white pepper
- 2 tablespoons granulated sugar, or 3 tablespoons, to taste
- 1/2 cup water
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 teaspoon MSG
- 1 teaspoon chili flakes
For the Stir Fry
- 2 tablespoons cooking oil
- 1 pound blue crab, or 2 pounds, cleaned and cut into halves or quarters
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 1/4 cup green onions, chopped
- 1 egg
- 2 tablespoons coconut milk, or 3 tablespoons
Instructions
- 1
Place the peeled garlic bulb, peeled shallot, and 1 tablespoon of peeled ginger into a mortar and pestle. Pound the ingredients until a smooth paste is formed. Alternatively, a food processor can be used.
⏱️ 5 min - 2
In a separate bowl, combine 1/2 tablespoon white pepper, 2-3 tablespoons granulated sugar, 1/2 cup water, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon chicken bouillon powder, 1 teaspoon MSG, and 1 teaspoon chili flakes. Stir thoroughly until all the ingredients are well mixed and the sugar is dissolved.
⏱️ 5 min - 3
Clean the 1-2 pounds of blue crab. This involves separating the top shell, removing the gills and any internal organs (intestines), and then cutting the crab body into halves or quarters for easier eating. The top shell can be reserved for presentation.
⏱️ 10 min - 4
Heat 2 tablespoons of cooking oil in a wok or large pan over medium-high heat. Once the oil is hot, add the prepared garlic-shallot-ginger paste to the wok. Sauté the paste for approximately 30 seconds, stirring constantly, until it becomes fragrant.
⏱️ 2 min - 5
Add the cleaned crab pieces to the wok with the sautéed aromatics. Stir-fry the crab for 2-3 minutes until the shells begin to turn an orange color.
⏱️ 3 min - 6
Pour the prepared sauce mixture over the crab in the wok. Stir gently to coat the crab. Cover the wok with a lid and allow the crab to steam and cook in the sauce for 5-7 minutes.
⏱️ 7 min - 7
After 5-7 minutes, remove the lid. Add the 1 sliced red bell pepper and 1/2 sliced onion to the wok. Stir-fry for another 2-3 minutes, or until the vegetables have softened slightly but still retain a crisp texture.
⏱️ 3 min - 8
Push the crab and vegetables to one side of the wok to create a clear space. Crack 1 egg directly into this empty space. Quickly scramble the egg, then mix it thoroughly into the crab and vegetables.
⏱️ 2 min - 9
Add 2-3 tablespoons of coconut milk and 1/4 cup of chopped green onions to the wok. Stir all the ingredients together for a final minute to combine and heat through.
⏱️ 1 min - 10
Transfer the Cambodian Crab Stir Fry to a serving dish. It can be garnished with additional fresh green onions before serving.
⏱️ 1 min