Esta es una exhibición prevé de cómo se va ver la receta de 'Kam Heong Prawns' imprimido.

Receta Kam Heong Prawns
by Navaneetham Krishnan

Kam Heong Prawns

Made with dried prawns and chilies for the knock out spicy and aromatic aroma of curry leaves.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: its a side dish for rice

Ingredientes

  • 190g medium size fresh prawns - de-vein, clean and leave the tail part on
  • 2 tbsp dried prawns - soaked in water for 10 mins and drained off.
  • 5 shallots - sliced thinly
  • 4 garlic - chopped
  • 5 to 6 birds eye chillies - sliced into smaller pieces(alternatively; red chillies please)
  • 1/2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 3 sprigs curry leaves
  • 1tsp brown sugar
  • 3 tbsp oil
  • Salt to taste (use sparingly as soy and oyster sauce are salty too)

Direcciones

  1. In heated oil, fry dried prawns until crispy and crunchy.
  2. Add shallots and garlic, saute for a couple of seconds. .
  3. Drop in prawns; add soy sauce, oyster sauce, sugar and salt.
  4. Stir and cook; prawns to tender texture.
  5. Finally, add curry leaves and chillies.
  6. Quickly stir and remove from heat.