Entree: Cambodia – Coastal Cambodia – ចាក្តាម ➤ Cha Kdam (Cambodian coastal-style stir-fried crab with garlic, lime, fish sauce, and palm sugar)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 lb (900 g) fresh whole crab, cleaned and cut into pieces
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) lime juice (about 1–2 limes)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) rice vinegar if tamarind unavailable
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 6 cloves garlic, minced
- 2 stalks lemongrass, white parts finely sliced (about 2 tbsp / 12 g)
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 4 bird’s eye chiles, sliced (adjust to taste)
- 4 kaffir lime leaves, torn into pieces (optional)
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 2 green onions, sliced on the diagonal (about 2 oz / 55 g)
- 1 tsp (3 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken sauce)
- Lime wedges, for serving

Instructions

1. Prepare the crab by cleaning and cutting into pieces; pat dry. Combine fish sauce, lime juice, tamarind (or vinegar), and palm sugar in a small bowl and stir until sugar dissolves.
2. Heat a wok or large skillet over high heat until very hot, add the neutral oil, then quickly add the minced garlic, sliced lemongrass, and shallots. Stir-fry 30–45 seconds until aromatic but not browned.
3. Add the crab pieces and toss to coat; stir-fry on high heat 3–5 minutes until the shells begin to blush and the meat warms through.
4. Pour the sauce over the crab, add sliced chiles and kaffir lime leaves, and continue to stir and toss for 2–3 minutes so the flavors penetrate. If you prefer a slightly thicker glaze, add the cornstarch slurry and stir 1 minute until the sauce thickens and clings to the crab.
5. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice as needed. Remove from heat and stir in cilantro and green onions.
6. Transfer to a platter, serve immediately with lime wedges and steamed rice. Use fresh coastal crab when possible and enjoy hot.