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Kam Heong (Golden Fragrance) Prawns
With Chinese New Year around the corner, cook this auspicious and delicious stir-fried Kam Heong Prawns (金香蝦碌) to celebrate the festive season. Kam Heong (金香) is Cantonese dialect and literally translate as “golden fragrance”.
Similar Recipe:
See Also:
- Recipe: Claypot Glass Noodles with Prawns
- Tutorial: How to de-vein shell-on prawns
- Chinese New Year Recipes
The spice blend includes dried shrimps, curry powder, shallots and garlic. This sauce is popularly used to stir fry clams, crabs and in this case, prawns. The word for prawn sounds like “ha” in Cantonese and some other Chinese dialects, symbolizing laughter (笑 “哈哈”) and happiness in the new year.
Step-by-Step Photos
Check out this detailed tutorial on how to de-vein prawns with shells still on.
Soak dried shrimps in small cup of hot water until softened. Pat dry the dried shrimps on kitchen towels and chop finely. Combine soaking water with curry powder to form a paste.
Heat cooking oil in wok. Stir fry chopped dried shrimps for 1 minute. Then add the aromatics and stir fry until fragrant.
Add prawns and curry paste to the wok. Stir fry until prawns turned fully opaque, coating them evenly in the sauce.
WOW! These kam heong prawns look so delicious. Will definitely love to try this dish one of these days :)
Yum! Shrimps coated in shrimps! Double the laughter :D
The good news is that i have curry leaves that i want to finish using! They looks so delicious and easy to make!
Delicious! I loved anything kam heong!
Yummy and aromatic!
Hi Wiffy, I just tried your recipe today. I used meat curry paste
Realised that the sauce is a little salty so I added about one tablespoon of sugar with hot water. The sauce turned out quite nice! Can I know how much water I need to use for the curry paste? My sauce a little thick hence is difficult to coat with the prawn. Thanks!
You can add 1/4 cup of water at a time, until you reach the desired consistency.