Kam Heong Prawn

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     KAM HEONG PRAWN 








"Kam Heong" literally means golden fragrance , a very popular dish in Malaysia.

The ingredients that make up the kam heong sauce can be altered to suite your taste. If you are not a fan of prawns, you can substitute the protein with other seafood like clams and crabs. Reduce or add chilies to adjust the level of spiciness to your preference.

A quick recipe loaded with BIG flavours which combines Indian, Chinnese and Malay influence. It really does light up the smelling senses and will have you smacking your lips in utter satisfaction. Give this recipe a try, it will soon be a famous in your home.

Let's get cooking!


INGREDIENTS


- 500g fresh prawns (clean and de-veined)

- 2 tbsp dried prawns (soaked for 10 minutes and drained)

- 1 big red onion (chopped)

- 4 cloves garlic (chopped)

- 1 inch ginger (chopped)

- 1 fresh green chili (chopped, you may add in few cili padi ( bird's eye chillies))

- 1 fresh red chilli (chopped)

- 4 dried red chillies ( cut into 1 inch length)

- 1 tbsp fish curry powder

- 1 tbsp oyster sauce 

- 2 tbsp dark soy sauce 

- 5 sprigs of curry leaves

- 1 tbsp cornflour

- 1/2 cup water

- 1/2 tsp sugar

- salt to taste 

- oil for frying


METHOD

- Clean and de-vein prawns . Use a pair of scissors to trim the legs and the antennas. Coat with cornflour. Set aside.



- Heat oil in a wok and over high heat deep - fry prawns. Set aside 



Pour the oil into a glass container or bowl reserving some in the wok. (This prawn infused oil is great for making other seafood or noodles)

- Reheat the wok with the reservered oil. Cook the dried prawns until crisps. Then toss in onion, garlic, ginger, red chillis, green chillies, dried red chillis and curry leaves and cook until mixture is golden brown and fragrant. 





- Once caremelize, add curry powder and cook briefly. 



- Mix water together with  dark soy sauce and oyster sauce and add into the mixture.



- Add in pre - fried prawns and stir until well combined ( add more water if you want more sauce). Season with salt and sugar.






- Serve immediately with steaming hot rice and enjoy!


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