Kam Heong (Golden Fragrance) Prawns
by wiffy on February 4, 2013
Kam Heong (Golden Fragrance) Prawns Recipe
- Serves: 2-3
- Prep: 20 mins
- Cook: 10 mins
Kam heong (金香) is Cantonese dialect and literally translate as "golden fragrance". The aromatic spice blend is popularly used to stir fry crabs, chicken, clams and in this recipe, prawns. The aroma of the curry powder and curry leaves totally stands out in this dish.
- 8 large prawns (shrimps in the US) with shells-on
- 1 tbsp dried shrimps (虾米/hay bee/heibi) rinsed
- 1 tbsp curry powder
- 1 tbsp cooking oil
- 3 shallots peeled and finely chopped
- 3 garlic cloves peeled and 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
- Prepare the prawns by using kitchen scissors to trim the legs as well as the sharp edges at the head and tail. Make a small incision on the back and underside of the prawns, locate the black veins with a toothpick and pull it out.
- 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.
- 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.
- 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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