Kam Heong Prawns

KAM HEONG PRAWNS

Cooking Seafood is now a breeze at home. When you have guests over, this is the perfect dish to serve!

Cooking Instruction

1. Prepare 800g of large prawns.
2. Strain and coat with 2 tbsp of CHRISTINE'S ORIGINAL CRISPY FLOUR. Note: If you don't have, you can coat with some egg whites, cornflour and salt and pepper.
3. Heat oil (enough to cover the prawns) until you see smoke started to appear.
4. Quickly add in prawns and cook until prawns turned opaque. Remove and strain.
5. In another wok, heat up 1/3 jar of CHRISTINE'S ORIGINAL KAM HEONG PASTE. Add in cooked prawns and 1/4 cup of water. Stir until the paste is thoroughly coated.
6. Remove and serve.