Long time ago, I had accidentally made kam heong crabs and my guests thought they were even better than the one served at Jumbo Seafood Restaurant in Singapore. Then I found out the combination of curry leaves and dried prawns make the kam heong dish.
Recently I cooked kam heong chicken which I have to post when I get to it. I love the fragrance of curry leaves, it makes everything smells delicious. Lucky us that the Asian Supermarket does have them on the shelf quite often and therefore we are able to use them in our cooking.
(While I am writing this, there has been a lot of noise out of the window by some young kids. They are quite annoying and I am waiting for somebody to tell them off, somebody?!)
Ingredients (for 2-3):
- 150 gram of lean pork – slice thinly, marinate with some light soy sauce and sugar
- Handful of curry leaves
- 10 dried prawns – soaked and chopped finely
- 1 red chili – deseeded and cut into rings
Fried the pork in a pan, brown each side, take out and leave on the kitchen towel/paper. Add slightly less than 1 tablespoon of oil in the wok, stir fry the dried prawns until they start jumping on the surface. Add in the curry leaves and chili, continue to stir fry until fragrance.
Add in the pork and keep stirring the wok for about 3 minutes to avoid getting burned. Once cooked, serve on plate to go with rice or eat it as beer snacks!