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  3. "Kam Heong" Prawn
  1. Recipes

"Kam Heong" Prawn

“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”.

"Kam Heong" Prawn

Ingredients

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Marination Ingredients

  • Rice Flour 50 g

Breading Ingredients

  • Corn Flour 300 g

Fried Prawns

  • White Prawns 600 g

Honey "Kam Heong" Sauce

  • Shrimp Paste (Yeo's Brand) 300 g
  • English Curry Powder 10 g
  • Chilli Sauce 100 g
  • Knorr Rock Sugar Honey 3kg 500 ml

Aromatic Ingredients

  • Red Onion, sliced 100 g
  • Lemongrass, chopped 10 g
  • Curry Leaf 10 g
  • Red Bird's Eye Chilli, smashed 5 pc

Preparation

  1. Marination Ingredients

    • Prepare and set aside.

  2. Breading Ingredients

    • Prepare and set aside.

  3. Fried Prawns

    • Marinade prawns and toss in "Breading" ingredients.
    • Deep-fry till crisp and cooked.

  4. Honey "Kam Heong" Sauce

    • Mix well ingredients for "Honey Kam Heong Sauce".
    • Cook with low heat for approximately 3 minutes till it boils. Use as required.

  5. Aromatic Ingredients

    • Prepare and set aside.

  6. Assemble & Serve

    • Saute ingredients for "Aromatic" till fragrant, add in "Honey Kam Heong Sauce" and fried prawns.
    • Stir-fry with high heat for approximately 1 minute till prawns and sauce are well coated.
    • Ready to serve.