Tuesday, March 15, 2011

Kam Heong Prawns

Kam Heong prawn or any other dish cooked in a similar manner is always popular and one which we must order when dining in Chinese restaurants. While it is not as easy as presumed to nail the exact ingredients, from the taste, I sort of figured out how to make this home version with dried prawns, soy sauce, curry leaves and pantry friendly 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)

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

    Love your recipes


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

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

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

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

  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!

  7. thanks everyone, love all your yummy comments.

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

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

  10. So delicacy, great picture too..
    btw i'm used to cook this style with crab..

  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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