Kam Heong Prawn Cooking By Chef Peter Pang

[210482fmj]

i have found woks tend to be good for scrambling eggs but omlettes tend to stick in them more than a cast iron frying pan.

[1982FMJ]

is that a propane or butane tank. Are you allowed to use butane indoors in kitchens with powerful ventilation systems and air intake

[1982FMJ]

what is the trick to not burning garlic and ginger. I've heard using more oil is the key

[peter691107]

@1982FMJ

more oil would help but your dishes will turn out oily.

The skill here is to control your heat, if the ginger and garlic burnt too fast,that means your oil temperature is too hot and it burns the natural sugar of the garlic and ginger. What you actually wants to do is to have a moderate heat to allow some time for the heat of oil to eveporates water contents from the garlic and ginger, in this way, you will end up with nice brown coloured garlic and ginger.

[nhgtube]

Great instructions. Thanks!

[malayrojak]

Hi Peter,

Just wondering - is that dark soy sauce you are talking about Kecap Manis?

Thank you for the inspiration!

[peter691107]

hi malayrojak

mine is kicap pekat.

[judycwh]

This recipe is utlra delicious and very easy to cook. I used clams instead of shrimps. Thanks Peter.

[runningdowntomorrow]

@judycwh is it good with clams?

[judycwh]

@runningdowntomorrow yes it is. You can try yourself, but remember that clams are salty. But every time I cook it here at home my husband loves it.

[addyctive]

Thanks for the recipe Peter. I've been trying to cook this dish and always miss out curry paste!