Spice Mix
(Curry Powder)
Toast the Whole Spices: In a dry pan over medium heat, toast the coriander
seeds, cumin seeds, fennel seeds, white peppercorns, fenugreek seeds, dried red
chilies, and chana dal. Toast until they become fragrant, being careful not to
burn them. This usually takes about 2-3 minutes.
Mix the rest of ingredients and grind to a fine powder

Prepare the Prawns:
- Clean and devein the prawns, leaving the tails intact.
- Pat them dry with a paper towel.

Create the Kam Heong Sauce:
- In a small bowl, mix the oyster sauce, ketchup, curry powder, sugar, and salt.
Set aside.

Sauté Aromatics:
- Heat oil in a wok or large pan over medium heat.
Add minced garlic, sliced ginger, lemongrass, and curry leaves. Sauté until
fragrant.

Add Onions and Chilies:
- Toss in the sliced red onions and bird's eye chilies. Cook until the onions are
translucent.

Cook the Prawns:
- Add the prawns to the wok, stirring continuously for even cooking.
- Cook until the prawns turn pink and opaque.

Incorporate the Kam Heong Sauce:
- Pour the prepared sauce over the prawns and stir well to coat.
- Add water to create a slightly saucy consistency. Continue stirring.
(Use Cornflour Slurry for Thickening)

Simmer and Garnish:
- Allow the prawns to simmer in the sauce for a few minutes until everything
is well combined and heated through.
- Garnish with fresh cilantro leaves.

Serve:
- Transfer the Kam Heong Prawns to a serving dish and serve hot,
accompanied by steamed rice.