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Authentic Kam Heong Prawns

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Preparation
00:00:09

Chop 2 brown onions and mince 5 cloves of garlic.

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Watch out

Keep fingers curled inward when chopping onions and garlic to prevent knife cuts.

Ingredients:brown onions (2 piece)Garlic (5 piece)
Tools:knifecutting board
02
Preparation
00:00:13

In a white bowl, combine 1 tbsp oyster sauce, 1 tbsp soya sauce, 50ml water, 1 tsp salt, 1 tsp chicken powder, and 1 tsp sugar, mixing until fully dissolved.

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Watch out

Ensure all seasonings are completely dissolved so the sauce mixes evenly during cooking.

Ingredients:oyster sauce (1 tbsp)soya sauce (1 tbsp)water (50 ml)Salt (1 tsp)chicken powder (1 tsp)sugar (1 tsp)
Tools:bowlspoon
03
Preparation
00:00:34

Pat 500g of prawns completely dry using paper towels.

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Watch out

Prawns must be completely dry, otherwise water hitting hot oil will cause severe splattering.

Ingredients:prawns (peeled) (500 g)
Tools:paper towel
04
Active Cooking
00:00:38
warningStay safe

Hot oil may splatter when placing prawns into the wok; place them in gently from the side.

Heat wok with 1 tbsp cooking oil, add 500g prawns, stir-fry until cooked and orange, then remove them and set aside.

local_fire_departmentmedium high heat, about 2 minutes
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Watch out

Do not overcook the prawns or the meat will become tough and rubbery.

Ingredients:Cooking oil (1 tbsp)prawns (peeled) (500 g)
Tools:spatulaplatewok
05
Active Cooking
00:00:59

Add 1 tbsp cooking oil into the wok, add 80g dried shrimps, and stir-fry until fragrant.

local_fire_departmentmedium heat, about 1 minute
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Watch out

Stir continuously so the dried shrimps do not burn and turn bitter.

Ingredients:Cooking oil (1 tbsp)dried shrimps (80 g)
Tools:spatulawok
06
Active Cooking
00:01:10

Add chopped onions, minced garlic, and 2 chilis into the wok, and stir-fry until the onions become translucent.

local_fire_departmentmedium heat, about 1 minute
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Watch out

Stir well to prevent the minced garlic from burning at the bottom of the wok.

Ingredients:brown onionsGarlicdiced bird's eye chili (2 piece)
Tools:spatulawok
07
Active Cooking
00:01:20

Add 2-3 stalks of curry leaves into the wok and stir-fry until wilted and fragrant.

local_fire_departmentmedium heat, about 30 seconds
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Watch out

Do not burn the curry leaves

toss them quickly in the hot aromatics

Ingredients:Curry Leaves (3 piece)
Tools:spatulawok
08
Active Cooking
00:01:25

Add 3 tbsp curry powder into the wok and stir-fry continuously until well combined and fragrant.

local_fire_departmentlow heat, about 1 minute
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Watch out

Keep the heat low when adding curry powder, otherwise it will burn instantly and turn bitter.

Ingredients:curry powder (3 tbsp)
Tools:spatulawok
09
Active Cooking
00:01:39

Pour the prepared sauce mixture into the wok and stir-fry until the sauce thickens and coats the ingredients.

local_fire_departmentmedium heat, about 1 minute
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Watch out

Stir constantly while the sauce reduces so it does not stick to the wok and burn.

Ingredients:oyster saucesoya saucewaterSaltchicken powdersugar
Tools:spatulawok
10
Active Cooking
00:01:51
warningStay safe

Use oven mitts or a kitchen towel when handling the hot wok handles to avoid burns.

Return the cooked prawns back into the wok, toss well until completely coated with the Kam Heong sauce, then transfer to a serving plate.

local_fire_departmentmedium heat, about 1 minute
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Watch out

Toss gently so the prawns do not break apart while absorbing the sauce.

Ingredients:prawns (peeled)
Tools:spatulaplatewok

groceryAll Ingredients

prawns (peeled)500 g
Curry Leaves3 piece
brown onions2 piece
Garlic5 piece
diced bird's eye chili2 piece
dried shrimps80 g
oyster sauce1 tbsp
soya sauce1 tbsp
curry powder3 tbsp
Salt1 tsp
chicken powder1 tsp
sugar1 tsp
Cooking oil2 tbsp
water50 ml

blenderAll Tools Needed

knifecutting boardbowlspoonpaper towelspatulaplatewok