"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”.

Ingredients
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
Aromatic Ingredients
-
Red Onion, sliced 100 g
-
Lemongrass, chopped 10 g
-
Curry Leaf 10 g
-
Red Bird's Eye Chilli, smashed 5 pc
Preparation
-
Marination Ingredients
- Prepare and set aside.
-
Breading Ingredients
- Prepare and set aside.
-
Fried Prawns
- Marinade prawns and toss in "Breading" ingredients.
- Deep-fry till crisp and cooked.
-
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.
-
Aromatic Ingredients
- Prepare and set aside.
-
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.