Dish of Fragrant Shrimp
(click to enlarge)

Fragrant Shrimp


Malaysia   -   Kam Heong Udang
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
***
55 min
Yes		 A versatile dish of shrimp in a robust fragrant sauce: appetizer, snack, or main dish with rice for three. See also Variations.

1
1
2
1/3
-----
12
4
1
2
4
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1
1
1
1
1
1/4
1/2
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2
2
#
T
T
c
---

oz
in

cl
---
T
T
T
T
t
c
t
---
T
T
Shrimp (1)
Garlic Powder;
Dried Shrimp (2)  
Water
-- Paste
Curry Leaves (3)
Onion
Ginger Root
Thai Chili (4)
Garlic
-- Sauce
Bean Sauce (5)
Oyster Sauce (6)
Soy Sauce
Palm Sugar (3)
Pepper, black
Water
Salt
----------------
Oil
Oil (more)
DoAhead   (30 min)
  1. Behead, shell, and de-vein SHRIMP (see Shrimp).
Prep   (40 min)
  1. Tumble Shrimp with Garlic Powder and let marinate for 30 minutes.
  2. Run DRIED SHRIMP to powder in your spice grinder, then mix with 2 T Oil.
  3. Chop ONION medium. Slice GINGER very thin, cut slices into threads and chop threads fine. Slice THAI CHILIS thin. Chop GARLIC small. Mix all Paste items.
  4. Run Paste mix in a Mixie or Blender until you have a fine paste. Add a bit of water only if necessary to get it smooth. My Mixie didn't need any.
  5. Mix all Sauce items.
Run   (15 min)
  1. In a wok, heat 3 T Oil to 450°F/230°C or the first wisp of smoke, then stir in Shrimp. Fry stirring until they are just cooked, about 2 minutes. Remove and set aside.
  2. Turn wok heat down to medium. Stir in Dry Shrimp Oil just until fragrant, then stir in Paste mix and Sauce mix Fry stirring until Oil just starts to separate (a little oil at the edges when you stir).
  3. Stir Shrimp back in until coated with the sauce and warmed.
  4. Serve immediately with steamed Jasmine rice.
NOTES:

  1. Shrimp:

      Weight is after beheading, shelling and de-veining. For details see our Shrimp & Prawns page.

  2. Dried Shrimp:

      These should be the small dried shrimp available in Asian markets, not the large Mexican or South American kind. For details see our Dried Shrimp page.

  3. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  4. Thai Chili:

      The pattern recipe called for 4 bird chilis. I prefer 3, but 2 would be safer for most people, and one for the seriously chili adverse. For details see our Chilis - Thai and Southeast Asia page.

  5. Yellow Bean Sauce

      This is a very widely used sauce in East and Southeast Asia. If it is whole bean, crush the beans for this sauce. For details see our Yellow Bean Sauce page.

  6. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.

  7. Palm Sugar:

      Easily available, usually in chunks, in markets a Southeast Asian community. Coconut Sugar is very similar. If you don't have one of these, use a medium brown sugar. For details see our Sweeteners page.

  8. Variations:

      The Kam Heong sauce is not married to shrimp (prawns). It is a robust sauce that can match with strong flavors and textures. It is also used for small clams, and can be used with a lot of other main ingredients, such as slices of Chicken, Pork, or Beef. Also with robust vegetables (carrots, green beans, potatoes) and Fried Tofu Puffs.

  9. Comments:

      The pattern recipe called for the Dried Shrimp to be soaked, drained, then "blitzed" with the oil, and the soaking water added to the sauce to preserve flavor. I found this to be a bit difficult and messy. My method loses no flavor to water. I also cut the total oil back by about 1/3.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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