Kam Heong Prawns with Petai
75% asli · Malaysian Fusion
A creative twist on Ketam Kam Heong, substituting crab with prawns and incorporating the pungent, unique flavor of petai (stink beans). This variation offers a different texture and aroma while retaining the core Kam Heong sauce elements.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g, peeled and deveined
- Petai beans (stink beans)1 cup, pods removed
- Dried shrimp20g
- Shallots2
- Garlic3 cloves
- Ginger1/2 inch
- Chili padi3-5
- Curry leaves1 sprig
- Fermented bean paste (taucheo)1.5 tbsp
- Oyster sauce1.5 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Cooking oil2.5 tbsp
- Saltto taste
- Water1/4 cup
- Red chili slicesfor garnish
- Cilantrofor garnish
Langkah
- 1
Soak dried shrimp in warm water for 10 minutes, drain and finely chop. Mince shallots, garlic, ginger, and chili padi.
- 2
Heat cooking oil in a wok or large pan over medium-high heat. Add minced shallots, garlic, ginger, and chili padi. Stir-fry until fragrant.
- 3
Add chopped dried shrimp and curry leaves. Stir-fry for another minute.
- 4
Add fermented bean paste, oyster sauce, soy sauce, and sugar. Stir well to combine.
- 5
Add the petai beans and stir-fry for 1-2 minutes.
- 6
Add the prawns to the wok. Stir-fry until they turn pink and are almost cooked.
- 7
Pour in water and bring to a simmer. Cook for 2-3 minutes until the sauce thickens and coats the prawns and petai.
- 8
Season with salt if needed. Garnish with red chili slices and cilantro before serving.
