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Kam Heong (Golden Fragrance) Prawns

   

Kam Heong Prawns

This tutorial is proudly sponsored by 3M Scotch™ Premium Kitchen Scissors. Retailing at major stores in Singapore at S$15.90 for non-detachable, and S$19.90 for detachable.
Check Out: Chinese New Year Recipes

With Chinese New Year around the corner, cook this auspicious and delicious stir-fried Kam Heong Prawns (金香蝦碌) to celebrate the festive season. Kam Heong (金香) is Cantonese dialect and literally translate as “golden fragrance”. The spice blend includes dried shrimps, curry powder, shallots and garlic. This sauce is popularly used to stir fry clams, crabs and in this case, prawns. The word for prawn sounds like “ha” in Cantonese and some other Chinese dialects, symbolizing laughter (笑 “哈哈”) and happiness in the new year.

Printable Recipe
Kam Heong Prawns (Step-by-Step)
How to Prepare Prawns For aesthetics and presentation, use kitchen scissors to trim the prawns of the sharp edges and legs.
How to Prepare Prawns To de-vein the prawns, make a small incision on the back, use a toothpick to pry out the black vein and pull it out with your fingers. Repeat the same for the underside of the prawns. Tip: For easy cleaning and quick drying, use detachable kitchen scissors.
heibi (dried shrimps) Soak dried shrimps in small cup of hot water until softened. Pat dry the dried shrimps on kitchen towels and chop finely. Combine soaking water with curry powder to form a paste.
aromatics Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the aromatics and stir fry until fragrant.
Golden Fragrant Prawns Add prawns and curry paste to the wok. Stir fry until prawns turned fully opaque, coating them evenly in the sauce.
                                           

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7 Responses to “Kam Heong (Golden Fragrance) Prawns”

  1. Ann@Anncoo Journal — February 4, 2013 @ 11:01 pm

    WOW! These kam heong prawns look so delicious. Will definitely love to try this dish one of these days :)

    Reply

  2. tigerfish — February 5, 2013 @ 6:16 am

    Yum! Shrimps coated in shrimps! Double the laughter :D

    Reply

  3. daphne — February 5, 2013 @ 6:50 am

    The good news is that i have curry leaves that i want to finish using! They looks so delicious and easy to make!

    Reply

  4. Little Corner of Mine — February 5, 2013 @ 1:37 pm

    Delicious! I loved anything kam heong!

    Reply

  5. B — February 6, 2013 @ 1:14 am

    Yummy and aromatic!

    Reply

  6. vian — February 9, 2014 @ 8:44 pm

    Hi Wiffy, I just tried your recipe today. I used meat curry paste
    Realised that the sauce is a little salty so I added about one tablespoon of sugar with hot water. The sauce turned out quite nice! Can I know how much water I need to use for the curry paste? My sauce a little thick hence is difficult to coat with the prawn. Thanks!

    Reply

    • wiffy replied: — February 10th, 2014 @ 11:20 am

      You can add 1/4 cup of water at a time, until you reach the desired consistency.

      Reply