Quick Udang Kam Heong
75% asli · Malaysian
A simplified version of Udang Kam Heong, this recipe uses pre-ground dried shrimp powder and fewer aromatics for a faster preparation without sacrificing too much of the signature fragrant flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Dried shrimp powder2 tbsp
- Garlic3 cloves
- Fresh chili1
- Curry leaves1 sprig
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
- Scallionsfor garnish
Langkah
- 1
Peel and devein prawns. Pat dry.
- 2
Mince garlic and finely slice chili.
- 3
Heat cooking oil in a wok or skillet over medium-high heat. Add minced garlic and chili, stir-fry until fragrant, about 30 seconds.
- 4
Add prawns and curry leaves. Stir-fry until prawns turn pink, about 2 minutes.
- 5
Add dried shrimp powder, soy sauce, oyster sauce, sugar, sesame oil, salt, and pepper. Stir well.
- 6
Add water and stir-fry for another minute until prawns are cooked and sauce thickens slightly.
- 7
Garnish with chopped scallions and serve.
