Kam Heong Prawns

Name: Kam Heong Prawns
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 8
Cuisine: Chinese New Year
Ingredients: 1 kg Tiger Prawns; 2 Tbsp Chilli Oil; 1 stalk Curry Leaves; 5 Shallots; 2 Garlic; 1 Young Ginger; 1 stalk Lemon Grass; 10 g Dried Shrimps; 1 Tbsp Groundnut Oil; 1 Tbsp Oyster Sauce with Dried Scallops; 1 tsp Fermented Soybean Paste; 1 Tbsp Chinese Wine; 2 Tbsp Water; 1 tsp Sugar

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Level

easy

Cooking

6 min

Preparation

30 min

Ingredients

Servings

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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