Kam Heong Prawns
Spicy, savoury, simply delicious. 🦐
A dish made to be shared ❤️ Gather your loved ones and enjoy the irresistible aroma of Kam Heong Prawns together. Made better with OKI Premium Sunflower Oil.
A dish made to be shared ❤️ Gather your loved ones and enjoy the irresistible aroma of Kam Heong Prawns together. Made better with OKI Premium Sunflower Oil.
Ingredients:
OKI premium sunflower oil
500g prawns
1 tsp oyster sauce
2 tsp water
Kam Heong Prawns Sauce
1 tbsp minced ginger
5 tbsp dried shrimp
1 stalk lemongrass, finely chopped
4 tbsp shallot, chopped
3 cloves garlic, chopped
3 chilli padi, sliced
1 sprig curry leaves
1 tbsp oyster sauce
1 tsp curry powder
500g prawns
1 tsp oyster sauce
2 tsp water
Kam Heong Prawns Sauce
1 tbsp minced ginger
5 tbsp dried shrimp
1 stalk lemongrass, finely chopped
4 tbsp shallot, chopped
3 cloves garlic, chopped
3 chilli padi, sliced
1 sprig curry leaves
1 tbsp oyster sauce
1 tsp curry powder
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OKI Premium Sunflower OilCooking Instructions
1. Heat 3 tablespoons of OKI Premium Sunflower Oil in a frying pan over medium heat. Fry the prawns until fragrant and cooked through. Set aside.
2. In the same pan, sauté minced ginger, dried shrimp, lemongrass, shallot, and garlic until fragrant (about 3–4 minutes). Add chilli padi and curry leaves, then fry for another 1–2 minutes. Stir in oyster sauce and curry powder, mix well, and set aside.
3. Heat a little more OKI Premium Sunflower Oil over medium heat. Add ½ tablespoon shallot and 1 clove garlic, pan-fry until fragrant. Return the cooked prawns to the pan, stir-fry briefly, then add the Kam Heong sauce and oyster sauce. Toss until the prawns are evenly coated. Serve and enjoy!
2. In the same pan, sauté minced ginger, dried shrimp, lemongrass, shallot, and garlic until fragrant (about 3–4 minutes). Add chilli padi and curry leaves, then fry for another 1–2 minutes. Stir in oyster sauce and curry powder, mix well, and set aside.
3. Heat a little more OKI Premium Sunflower Oil over medium heat. Add ½ tablespoon shallot and 1 clove garlic, pan-fry until fragrant. Return the cooked prawns to the pan, stir-fry briefly, then add the Kam Heong sauce and oyster sauce. Toss until the prawns are evenly coated. Serve and enjoy!
