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Chha Kdam
Chha Kdam is a vibrant Cambodian dish that celebrates the sweet, tender essence of fresh crab, enhanced by the aromatic heat of Kampot pepper. This dish transports you to the bustling markets of Cambodia, where the air is filled with the tantalizing scents of seafood and spices. A true representation of Southeast Asian culinary heritage, Chha Kdam is traditionally enjoyed during festive gatherings, making it a perfect dish for special occasions or a delightful weeknight feast. The combination of succulent crab and fragrant herbs creates an irresistible experience that seafood lovers will cherish.
Servings: 4
Ingredients
- Crab
- 2 lbs, cleaned and cut into pieces
- Cilantro
- 1/2 cup, chopped
- Scallions
- 1/2 cup, chopped
- Vegetable oil
- 3 tablespoons
- Sugar
- 1 tablespoon
- Oyster sauce
- 2 tablespoons
- Fish sauce
- 2 tablespoons
- Ginger
- 1 tablespoon, grated
- Garlic
- 3 cloves, minced
- Kampot pepper
- 1 tablespoon, freshly ground
Instructions
- Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
- Add the minced garlic and grated ginger to the pan, stir-frying for about 1 minute until fragrant but not browned.
- Introduce the cleaned crab pieces into the wok, stir-frying for 2-3 minutes until the crab turns a vibrant pink color.
- Pour in the fish sauce, oyster sauce, and sugar, then sprinkle in the freshly ground Kampot pepper. Stir-fry for an additional 2 minutes to allow the flavors to meld beautifully.
- Add the chopped scallions and cilantro, tossing everything together for another minute to ensure the herbs are just wilted.
- Remove the wok from heat and carefully transfer the stir-fried crab to a serving dish.
- Serve hot as an appetizer or as a main course alongside steamed jasmine rice.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 450 • Fat: 20g • Carbs: 10g • Protein: 35g • Sodium: 800mg • Sugar: 2g
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