Tuesday, March 15, 2011

Kam Heong Prawns


Kam Heong Prawns. That's right. You read me loud and clear. The Chinese prawn dish (Fried Shrimp Wantons). But somehow, curry leaves have made their into Kam Heong Prawns? How come? Must be because of the wondrous scent. In fact, curry leaves are quite a favorite for Chinese dishes? I know so. Kam Heong Prawns. The popularity. Like a must when we dine in Chinese restaurants? The know how you must know for making Kam Heong Prawns. Put your trust in me. This recipe of mine will not be a failure (Tamarind Prawn Curry & Devilled Prawns). 

Ingredients
190g medium size fresh prawns - de-vein, clean and leave the tail part on
2 tbsp dried prawns - soak in water for 10 mins and drain water off.
5 shallots - slicd thinly
4 garlic - chop
5 to 6 birds eye chillies - slice into smaller pieces(alternatively, use 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. woah! this look tempting.. thnx for sharing :)

    Recently: nasi ayam penyet | versi hasil tgn isteri

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

    Love your recipes

    http://jpweddingphotograpy.blogspot.com/

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

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

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

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  7. 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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  8. thanks everyone, love all your yummy comments.

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

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

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  11. 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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  12. 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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  13. 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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