Udang Kam Heong with Fermented Black Beans
80% asli · Malaysian / Chinese Fusion
A creative twist on Udang Kam Heong, incorporating the savory depth of fermented black beans (tau cheo) into the classic fragrant sauce, adding a unique umami dimension.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Dried shrimp20g
- Shallots2
- Garlic3 cloves
- Fresh chili2
- Curry leaves1 sprig
- Ginger1/2 inch piece
- Fermented black beans (tau cheo)1 tbsp
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water3 tbsp
Langkah
- 1
Soak dried shrimp in warm water for 15 minutes, drain and finely chop. Rinse fermented black beans and lightly mash.
- 2
Peel and devein prawns. Pat dry.
- 3
Finely chop shallots, garlic, fresh chili, and ginger.
- 4
Heat cooking oil in a wok or skillet over medium-high heat. Add chopped dried shrimp and stir-fry until fragrant, about 1 minute.
- 5
Add shallots, garlic, ginger, mashed fermented black beans, and chili. Stir-fry until aromatic, about 1 minute.
- 6
Add prawns and curry leaves. Stir-fry until prawns turn pink, about 2-3 minutes.
- 7
Add soy sauce, oyster sauce, sugar, sesame oil, salt, and pepper. Stir well.
- 8
Add water and stir-fry for another minute until prawns are cooked and sauce is thick and glossy.
- 9
Serve hot.
