Discover Golden Fragrance Prawns (金香大蝦). It’s a mix of Chinese and Malaysian flavours, with prawns cooked in a blend of dried shrimp, chili, curry, and fragrant ingredients like lemongrass and aromatic leaves. It’s bold, savoury, and one of those dishes that’s hard not to go back for another bite.

Savour the Richness of Kam Heong Prawns

Imagine tender prawns infused with dried shrimp, a bit of chili heat, and the aromatics—curry, lemongrass, and fragrant leaves. It’s actually a really simple dish to make, but the flavours come together in such a good way, bringing those familiar Asian flavours right to your table. And the lemongrass—it’s one of those ingredients I always come back to. It has that light, citrusy aroma with a bit of freshness that lifts everything without taking over. It just adds a nice depth and balance to the dish.

It’s not anything complicated and it makes the whole dish taste that much better.

I had some leftover prawns from making bisque, so I put this together on a whim—and it turned out so good. It’s really aromatic and full of flavour, the kind of dish that doesn’t usually leave leftovers.

As it was cooking, the lemongrass and curry started coming through and it just smelled so good in the kitchen. It’s also quick and easy to make (I did mine in the Thermomix), which always helps. You can use the same mix of Chinese and Malaysian flavours for crab or clams too. It’s a nice one to make when you have people over—simple, but really flavourful.

Ingredients:

🦐 40g cooking oil

🦐 250g large fresh prawns, peeled and deveined
🦐 1-2 cloves garlic
🦐 15g fresh ginger, slices
🦐 1-2 small shallots
🦐 1-2 bird’s eye chilli (adjust to your spice preference)
🦐 15g or 1/2 cup dried shrimp, soaked in warm water for 10 minutes and drained
🦐 1- 2 stalks of fresh lemongrass (I love lemongrass)
🦐 1.5 tbsp curry powder/paste
🦐 1 sprig curry leaves
🦐 1 tbsp light soya sauce
🦐 2 tsp brown sugar

Thermomix Instructions:

1. Place 10g cooking oil in mixing bowl and heat for 3mins at 120C, speed 1.
2. Add Prawns: Add the prawns into the bowl and place the splash guard on top of the mixing bowl lid and start high temperature. Set aside in another bowl when done.
3. Blend Aromatics: In the Thermomix bowl, add the chopped lemongrass, minced garlic, and red bird’s eye chili peppers. Chop them by setting for 5 seconds at speed 6 or until you have a fine paste. Scrape down the sides of the bowl as needed.
4. Cook the Aromatics: Add 30g cooking oil, curry powder and curry leaves. Sauté for 6 mins, 120C at speed 1 or until fragrant.
5. Cook the Prawns: Add the reserved prawns, soy sauce and sugar and stir fry 2 mins, 120C and stir mode.
6. Transfer into a plate and garnish with fresh cilantro leaves. Enjoy just on its own or over steamed rice or with your preferred side dishes.
7. Feel free to adjust the spice level and seasonings according to your taste preferences. Enjoy your homemade Golden Fragrance Prawns!

Golden Fragrance Prawns: https://cookidoo.ca/recipes/recipe/en-CA/r540912