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!
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
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!