How to make Kam Heong Prawns (甘香虾)

Whenever I go to a ‘tai chow’ place, I would always order Kam Heong Lala (or pippies in Australia). The sauce base is the same, but I have chosen to use prawns for this recipe. You can also substitute with chicken.

Ingredients

500 grams prawns (peel, devein and butterfly)*

4-5 springs curry leaves (washed)

Part A

2 tbsp dried prawns (soak in water, drain and chop fine – keep water for later)

Part B

1 tbsp minced garlic

1 large red onion (or 100g shallots)

1 tbsp dried chilli (rehydrated)

Part C

Seasoning (mix together)

1 tbsp soy bean paste (fermented soy bean)

1 tbsp dark caramel sauce

1 tbsp oyster sauce 1 tbsp curry powder

1 tsp sugar Method

1. Saute dried prawns in oil

2. Add Part B, saute until fragrant

3. Add Part C

4. Add curry leaves

5. Add left over water from dried prawns

6. Add prawns and saute until opaque (cooked)

7. Dish out and serve with steamed jasmine rice

*Note: Some prefer prawns without shell and head, but this is a personal preference