Tuesday, March 15, 2011

Kam Heong Prawns


Helllooo Everyone!
When the going gets tough, the tough gets going yea. What say you? Unless your life is perfect. Mine has never been and I know it will never be. Nevertheless, being positive and being motivated is the biggest key to tuning our imperfect daily hustle-bustle. But bubble did burst when I least expected, still, come whatever, I bubbled up to make this bubbling with dried prawns, soy sauce, curry leaves and pantry friendly ingredients Kam Heong Prawns (Prawn Devil Curry, Prawn Sodhi & Fried Prawn Wanton). The biggest seller at Chinese eateries, especially for the Indians because over and over they are comfortable eating the same dishes over and over again (Hokkien Mee, Chilli Honey Clams, Egg Fish Roll & Minced Chicken Soup). Try calling for a new dish they have not tasted. You know what will happen? They will put a long face as though they can't watch Tamil movies anymore.  Sad case. That's why Chinese eateries are making a killing from these Indians, Even non-tastily stir fried Kam Heong Prawns will still bring a broad smile on their faces. God have mercy. I'm going now. I know whats gonna happen to me if those Indians read this recipe, worst still if they know where is my house. Please don't tell them okay? Sure, I trust all my Indian friends. Otherwise, how can we be Indians right? Take care.

Ingredients
190g medium size fresh prawns - de-vein, clean and leave the tail part on
2 tbsp dried prawns - soaked in water for 10 mins and drained off.
5 shallots - sliced thinly
4 garlic - chopped
5 to 6 birds eye chillies - sliced into smaller pieces(alternatively; red chillies)
1/2 tbsp dark soy sauce
2 tbsp oyster sauce
3 sprigs curry leaves
1 tsp brown sugar
3 tbsp  oil
Salt to taste (use sparingly as soy and oyster sauce are salty too)

Method
In heated oil, fry dried prawns until crispy and crunchy.
Add shallots and garlic, saute for a couple of seconds. .
Put in prawns; add soy sauce, oyster sauce, sugar and salt.
Stir and cook prawns till tender.
Finally, add curry leaves and chillies.
Quickly stir and remove from heat.

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14 comments:

  1. sounds wonderful.. now I have to find a blog about exercise lol

    Love your recipes

    http://jpweddingphotograpy.blogspot.com/

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  2. This looks really yummie! Seafood is so difficult to find where we live. Thank you for sharing...my mouth is watering!

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  3. love curry leaves. it can really make the food so tastety!!

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  4. you should open a restaurant and let people taste all your goodies. :)

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  5. This really looks yummy! Gonna try soon, tanx for sharing the recipe!

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  6. OMG! I'm a sucker for prawns. Wonder what Kam Heong means. Shame on me, being Chinese but not heard of this dish. Nice recipe!

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  7. thanks everyone, love all your yummy comments.

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  8. You really make me miss Malaysian food, this post is really yummy

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  9. Raymund - that's the joy of being in Malaysia, plenty of varieties of food here.

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  10. So delicacy, great picture too..
    btw i'm used to cook this style with crab..
    http://dentistvschef.wordpress.com/2012/12/08/female-roeegg-crab-in-fragrance-kam-heoung-blackpepper-sauce-ala-dentist-chef/

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  11. We Bengalis specially who hail from Bangladesh are very fond of dried fish n cook with lots of garlic n onion

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  12. Oh wow this sounds, GOOD. I have not had dinner yet now I am super hungry, so many things on your blog look super tasty.

    Allie of ALLIENYC
    www.allienyc.com

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