Kam Heong Prawns
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Kam Heong Prawns

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Level

easy

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Cooking

6 min

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Preparation

30 min

Ingredients

Servings

8
Tiger Prawns
large sized, with shell
1 kg
Chilli Oil
2 tbsp
Curry Leaves
1 stalk
Shallots
chopped
5
Garlic
chopped
2
Young Ginger
chopped
1
Lemon Grass
chopped
1 stalk
Dried Shrimps
soaked
10 g
Groundnut Oil
1 tbsp
Seasoning
Oyster Sauce with Dried Scallops
1 tbsp
Fermented Soybean Paste
1 tsp
Chinese Wine
1 tbsp
Water
2 tbsp
Sugar
1 tsp

How to cook

Prepare the prawns

  • Trim the legs and horn of the tiger prawns, and butterfly the prawns from the back.
  • Lay the prawns on a plate and steam for 5 minutes.

Start cooking

  • In a hot pan, fry the cooking oil, curry leaves, dried shrimps, shallots, ginger, garlic and lemon grass over medium high heat for 1 minute.
  • Add in the oyster sauce with dried scallops, Chinese wine, fermented soybean paste, sugar and water then toss well (thicken with corn starch if necessary).
  • Garnish with spring onion and coriander leaves, then serve.
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