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).
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)
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.