Kam Heong (Golden Fragrance) Prawns

Kam Heong (Golden Fragrant) Prawns 金香蝦碌

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.

Cooking this festive season? Check out: Chinese Lunar New Year Recipes

With Chinese New Year around the corner, cook this auspicious and delicious stir-fried Kam Heong Prawns 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.

Kam Heong Prawns Recipe (Step-by-Step Photos)
Get the printable recipe for Kam Heong Prawns on page two.

Ingredients
(Serves 2-3)
- 8 large prawns with shells-on
- 1 tbsp dried shrimps (虾米), rinsed
- 1 tbsp curry powder
- 1 tbsp cooking oil
- 3 shallots finely chopped
- 3 garlic cloves minced
- 2 ginger slices minced
- 2 chilli padi (bird’s eye chili) sliced thinly; to taste
- 1/2 tbsp taucheo (soy bean paste/豆酱) slightly pounded
- 2 sprigs curry leaves

Directions

1: For aesthetics and presentation, use kitchen scissors to trim the prawns of the sharp edges and legs according to the photo above.

2: 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, opt for the detachable kitchen scissors.

3: Soak dried shrimps in 1/4 cup 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.

4: Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the shallots, garlic, ginger, chilli, taucheo and curry leaves. Stir fry until fragrant.

5: Add prawns and curry paste to the wok. Stir fry until prawns turned fully opaque, coating them evenly in the sauce.

Get the printable recipe for Kam Heong Prawns on page two.

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