Kam Heong is one of the most delicious ways of cooking crabs, prawns, clams, squids and chicken. The words are in Cantonese and can be literally translated as "golden fragrance". The kam heong spice/sauce is made up of a) blended dried shrimps, shallots, garlic and chilies, b) lemongrass and curry leaves and c) curry powder, oyster sauce, light and dark soy sauce and sugar. Kam heong dishes are best served with white rice.
This is the first time I try cooking this style, with squids and prawns. Later I will cook with my other favourite seafood like crabs and clams. Kam Heong Squids and Prawns turned out very delicious; not only tasty but also very fragrant.
Ingredients: (A small portion only)
- 100 g squids (the tubes only and sliced in a slanting manner both ways from left to right and right to left)
- 100 g prawns
- 8 pc shallots
- 4 cloves garlic
- 4-5 pc bird's eye chili or chili padi
- 30 g dried prawns, soaked and rinsed, coarsely chopped (Can be more depending on one's liking.)
- 1 pc lemongrass, white part only, sliced slanting into 3 pieces, smashed
- 5 sprigs of curry leaves
- 1 tbsp curry powder (seafood)
- 1/2 tbsp dark soy sauce (More, up to 1 tbsp, if you want a darker dish but it can be bitter.)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt, or to taste
- 4 tbsp cooking oil
Method:
- Blanch the squid flowers and set them aside.
- Blanch the prawns and set them aside.
- Blend the shallots, garlic and chili padi.
- Mix the seasonings - curry powder, dark & light soy sauces, oyster sauce, sugar and salt.
- Heat up oil in a wok.
- Add the dried prawns. Fry them till they are fragrant.
- Add the blended ingredients, lemongrass and curry leaves. Saute till they are dry and fragrant.
- Once the ingredients are dry and fragrant, add the seasonings.
- Stir until all are incorporated.
- Add squid flowers and prawns.
- Stir till the squid flowers and prawns are fully incorporated with the sauteed ingredients.
- Dish up and serve with white rice.
