CasualCook

     KAM H EONG 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