Kam Heong Prawns
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Kam Heong Prawns

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Level

easy
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Cooking

6 min
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Preparation

30 min
Ingredients
Servings
8
Large Tiger Prawns with shell
1 kg
Lee Kum Kee Chiu Chow Style Chilli Oil
2 tbsp
Curry Leaves
1 stalk
Shallots, chopped
5
Fragrant Garlic, chopped
2
Young Ginger, chopped
1
Lemon Grass, chopped
1 stalk
Dried Shrimps, soaked
10 g
Knife Brand 100% Pure Groundnut Oil
1 tbsp
Seasoning
Lee Kum Kee Oyster Sauce with Dried Scallops
1 tbsp
Water
2 tbsp
Fermented Soybean Paste
1 tsp
Sugar
1 tsp
Chinese wine
1 tbsp
How to cook
Step 1
  • Trim the legs and horn of the tiger prawns and butterfly the prawns from the back.
Step 2
  • Lay the prawns on a plate and steam for 5 mins.
Step 3
  • In a hot fry pan, add in cooking oil, curry leaves, dried shrimps, shallots, ginger, garlic, lemon grass and fry over medium high heat for 1 min.
Step 4
  • Add all the seasonings and toss well. Thicken with cornstarch if necessary.
Step 5
  • Garnish with spring onion and coriander leaves before serving.
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