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  • Kam Heong Prawns

    1 vote
    Kam Heong Prawns
    Prep: 40 min Cook: 20 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Made with dried prawns and chilies for the knock out spicy and aromatic aroma of curry leaves.

    Ingredients

    • 190g medium size fresh prawns - de-vein, clean and leave the tail part on
    • 2 tbsp dried prawns - soaked in water for 10 mins and drained off.
    • 5 shallots - sliced thinly
    • 4 garlic - chopped
    • 5 to 6 birds eye chillies - sliced into smaller pieces(alternatively; red chillies please)
    • 1/2 tbsp dark soy sauce
    • 2 tbsp oyster sauce
    • 3 sprigs curry leaves
    • 1tsp brown sugar
    • 3 tbsp oil
    • Salt to taste (use sparingly as soy and oyster sauce are salty too)

    Directions

    1. In heated oil, fry dried prawns until crispy and crunchy.
    2. Add shallots and garlic, saute for a couple of seconds. .
    3. Drop in prawns; add soy sauce, oyster sauce, sugar and salt.
    4. Stir and cook; prawns to tender texture.
    5. Finally, add curry leaves and chillies.
    6. Quickly stir and remove from heat.

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