Udang Kam Heong (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian stir-fried prawn dish, 'Kam Heong' translates to 'fragrant dried' and refers to the aromatic, savory sauce made with dried shrimp, curry leaves, and chili. This version focuses on authentic flavors and textures.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Dried shrimp30g
- Shallots3
- Garlic4 cloves
- Fresh chili2
- Curry leaves1 sprig
- Ginger1 inch piece
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Langkah
- 1
Soak dried shrimp in warm water for 15 minutes, then drain and finely chop.
- 2
Peel and devein prawns, leaving tails on if desired. Pat dry.
- 3
Finely chop shallots, garlic, fresh chili, and ginger.
- 4
Heat cooking oil in a wok or large skillet over medium-high heat. Add chopped dried shrimp and stir-fry until fragrant, about 1-2 minutes.
- 5
Add shallots, garlic, ginger, and chili. Stir-fry until aromatic, about 1 minute.
- 6
Add prawns and curry leaves. Stir-fry until prawns turn pink and are almost cooked through, about 2-3 minutes.
- 7
Add soy sauce, oyster sauce, sugar, sesame oil, salt, and pepper. Stir well to combine.
- 8
Add water if needed to create a saucy consistency. Stir-fry for another minute until prawns are fully cooked and coated in sauce.
- 9
Serve immediately.
