Kam Heong Sauce Recipe | Golden Fragrance Sauce

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce offers a similar umami flavor while being vegetarian.

dried shrimp

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides protein without the seafood flavor.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sambal

Fresh chilies can control heat and sambal is often more economical.

curry powder

🥗Healthier: garam masala

💰Cheaper: curry paste

Garam masala can be a healthier spice blend with fewer additives.

Mince 100g of peeled garlic using a food processor for 6 seconds until finely minced.

Set minced garlic aside in a bowl.

Mince 300g of peeled and washed shallots in the food processor for 10 seconds until finely minced.

Set minced shallots aside on a plate.

Chop 15g of red bird eye chilli (about 4-5 pieces) and set aside.

Wash 50g of dried prawns in hot water, then drain and let them rest to drip off excess water.

Heat 75ml of cooking oil in a pan over medium heat for about 1 minute.

Add the dried prawns to the hot oil and stir fry for about 2 minutes until cooked.

Remove the prawns from the pan to drip off excess oil and mince them finely.

Add minced garlic and shallots to the pan and stir fry for about 1 minute to coat with oil.

Spread the mixture evenly in the pan.

Add chopped chilli, 1 tbsp of sugar, 1/4 tsp of salt, 1/2 tbsp of coarse black pepper, 2 tbsp of curry powder, 1 tsp of sesame oil, 1.5 tbsp of oyster sauce, and 1/2 tbsp of thick soy sauce; stir and mix until well combined.

Continue cooking for 2 minutes until slightly dry and fragrant.

Add 150ml of water and strip curry leaves from their stems; stir for another 2 minutes until it thickens slightly.

Taste and adjust saltiness by adding another 1/4 tsp of salt and 50ml of water; stir and cook for 1 more minute.

Add all the chopped dried prawns and mix until well combined; sauce should be thick.

Switch off the heat and let the sauce cool in the pan for 2 hours before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens