Entree: Cambodia – Mekong Cambodia – ឆាក្តាម ➤ Cha Kdam (Cambodian stir-fried crab cooked with garlic, lemongrass, fish sauce, lime and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 whole fresh crabs, cleaned and quartered, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) neutral oil such as peanut or vegetable oil
- 4 cloves garlic, minced, approx. 12 g
- 3 shallots, thinly sliced, approx. 75 g
- 1 stalk lemongrass, white part finely minced, about 1 tbsp (8 g)
- 1 small fresh red chili, sliced (optional)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 1 tsp (2 g) freshly ground Kampot or black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (8 g) fresh cilantro leaves, chopped
- 2 green onions, sliced, approx. 1 oz (30 g)
- 1/4 cup (60 ml) water (or tamarind juice for a tangier note)
- 1–2 tsp (5–10 g) kosher salt, to taste (optional)

Instructions

1. Heat the oil in a large wok or heavy skillet over high heat until shimmering; add shallots, lemongrass and garlic and stir-fry 30–60 seconds until fragrant but not browned. Add the crab pieces and toss to coat, stir-frying 2–3 minutes to sear and color the shells.
2. Add fish sauce, palm sugar, pepper and water, cover and cook 3–5 minutes until crab is cooked through and sauce is slightly reduced; uncover, stir in lime juice, chili (if using), green onions and cilantro, adjust seasoning with salt or more fish sauce if needed, then serve immediately with steamed rice.