Kam Heong Prawns with Long Beans and Okra Recipe

Actually I was trying to save some time by adding long beans and okra to the Kam Heong Prawns dish so that I don’t have to cook additional vegetable side dishes. Anyway, it is nice to chew on the crunchy long beans and taste the nice kam heong gravy as well!

Ingredients

Prawns, 600 gms, cleaned

Dried Prawns, 2 table spoons, soak in water

Curry powder, 2 table spoons make into paste

Curry leaves, 3 stalks (optional)

Chili paste, 2 table spoons

Oyster sauce, 2 table spoons

Dark Soya Sauce, 1 teaspoon

Ginger, 2”x2”x2”

Shallots, 5 pcs

Okra, 5 pcs, cut into slices

Long Beans, 3 pcs, cut into 1 inch length

Corn Flour, 2 table spoons, add with a little water

Salt to taste

Vegetable oil 3 table spoons

Blend ginger, dried prawns and shallots. Heat up wok and put in the vegetable oil. Saute the ginger, dried prawns and shallots mixture until fragrant. Add in the curry paste, chilly paste, dark soya sauce, oyster sauce and curry leaves. Fry for a short while. Add in the prawns, okra and long beans. Fry until the prawns are cook. Add a little water, salt to taste and corn flour mixture. Serve with steamed rice while still hot!