Kam Heong Prawn

Well, I have done the Kam Heong paste. Now we are going to use that to cook Kam Heong Prawn. This hot dish is very delicious and cooking kam heong prawn is very fast.

First marinate the de-veined, cleaned big prawn (about 10 prawns) with 1 1/2 tbsp curry powder similar way as we marinate for butter chicken, a pinch of salt. But this time we will add 1 tbsp of Chinese cooking wine. Marinate for at least 30 minute if possible other wise it should be alright for just a short while as prawn is delicious even without any marination.

Fried the prawn. Fried each side for 2-3 minutes will do, depends on the size of the prawns.


Heat up about 1 tbsp of oil, toss in about 3 tbsp of the kam heong paste. You can add or reduce the amount of Kam Heong according to your personal preference. Put in the fried prawns. As the Kam Heoang paste is very dry, you should add about 3 tbsp of water. Stir fry the prawns until the sauce thicken or dried. This process will make sure all prawns were well coated with the sauce.



This makes the excellent hot main dish. Enjoy.