Hot and Spicy Kam Heong Prawns Recipe (Spicy Curry Flavoured Prawns)

Kam Heong style seafood is one of the favourite dishes in many Chinese restaurants. There are kam heong lala (shell fish), kam heong crab, kam heong chicken and many more! I have got some leftovers prawns for steamboat in my freezer and decided to cook kam heong prawns just to clear the foodstuff from my fridge. Ingredients Prawns, 600 gms, cleaned and cut away a small part of the head and tail. Oyster sauce, 2 table spoons Light Soya Sauce, 2 table spoons Dark Soya Sauce, 1 teaspoon Ginger, 2”x2”x2”, cut into thin strips Shallots, 5 pcs, chopped finely Serai (lemongrass), 2 stalks, bashed Dried Prawns, 2 table spoons, soak in water and bashed slightly Curry powder, 2 table spoons Curry leaves, 3 stalks (optional) Chili paste, 2 table spoons Corn Flour, 2 table spoons, add with a little water Salt to taste Vegetable oil 3 table spoons Heat up wok and add in the vegetable oil. Sautéed gingers, dried prawns, serai, curry leaves and shallots in hot oil until fragrant. Add curry powder, chili paste, oyster sauce, light soya sauce and dark soya sauce. Stir the mixture for a short while. Add in the prawns. Fry for around 2 minutes. Add corn flour and salt to taste. Related Post 1) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html 2) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html 3) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html