"Kam Heong" Prawn

Name: "Kam Heong" Prawn
Yield: 10
Ingredients: 50.0g Rice Flour; 300.0g Corn Flour; 600.0g White Prawns; 300.0g Shrimp Paste (Yeo's Brand); 10.0g English Curry Powder; 100.0g Chilli Sauce; 500.0ml Knorr Rock Sugar Honey 3kg; 100.0g Red Onion, sliced; 10.0g Lemongrass, chopped; 10.0g Curry Leaf; 5.0pc Red Bird's Eye Chilli, smashed

“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”.

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Marination Ingredients

Rice Flour 50 g

Breading Ingredients

Corn Flour 300 g

Fried Prawns

White Prawns 600 g

Honey "Kam Heong" Sauce

Shrimp Paste (Yeo's Brand) 300 g
English Curry Powder 10 g
Chilli Sauce 100 g
Knorr Rock Sugar Honey 3kg 500 ml
Knorr Rock Sugar Honey 3kg

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Per Piece (Bottle) RM0.00

Per Carton (4 x 3 kg) RM0.00

Product added to cart: Knorr Rock Sugar Honey 3kg

Recommended Retail Price

Aromatic Ingredients

Red Onion, sliced 100 g
Lemongrass, chopped 10 g
Curry Leaf 10 g
Red Bird's Eye Chilli, smashed 5 pc

Sides / Snacks

Chinese

Shellfish & Seafood

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Preparation

Marination Ingredients
- Prepare and set aside.
Breading Ingredients
- Prepare and set aside.
Fried Prawns
- Marinade prawns and toss in "Breading" ingredients.
- Deep-fry till crisp and cooked.
Honey "Kam Heong" Sauce
- Mix well ingredients for "Honey Kam Heong Sauce".
- Cook with low heat for approximately 3 minutes till it boils. Use as required.
Aromatic Ingredients
- Prepare and set aside.
Assemble & Serve
- Saute ingredients for "Aromatic" till fragrant, add in "Honey Kam Heong Sauce" and fried prawns.
- Stir-fry with high heat for approximately 1 minute till prawns and sauce are well coated.
- Ready to serve.