Kam Heong Prawns ("Golden Fragrance" Curry-Leaf, Lemongrass & Soy Stir-Fried Prawns) – Authentic Malaysia Recipe
Signature Malaysian Chinese creation meaning "Golden Fragrance": sizzling curry leaves, lemongrass, and curry powder.
- Country of Origin
- 🇲🇾 Malaysia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Wild jumbo prawns, Scallions, Steamed jasmine rice, 2 sprigs fresh curry leaves, Bruised lemongrass
Ingredients for Kam Heong Prawns ("Golden Fragrance" Curry-Leaf, Lemongrass & Soy Stir-Fried Prawns) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild jumbo prawns, prepped into bite-sized pieces
- 1.5 cups scallions, washed and trimmed
- 1 cup steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with 2 sprigs fresh curry leaves
- 1.5 tbsp traditional Malaysia seasoning (bruised lemongrass, curry powder, garlic, bird’s eye chili, soy-oyster glaze)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 2 sprigs fresh curry leaves for 2–3 minutes until softened and fragrant.
- Add wild jumbo prawns and scallions along with bruised lemongrass, curry powder, garlic, bird’s eye chili, soy-oyster glaze, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed jasmine rice and serve straight from the skillet.