Wednesday, May 6, 2020

Kam Heong Mantis Shrimp with Cashew Recipe

We love how easy it is to buy shelled Mantis Shrimp straight from the fish monger. Looking at the 1kg cashew nuts that has just arrived in mail, let's make dinner out of these. 

Speaking about the perks of MCO! Kam Heong is a great way to cook Mantis Shrimp as they tend to have a fishy smell.


Tempura Shrimp
1egg beaten
1cup all purpose flour 
500g Mantis Shrimp shelled
Freshly ground black pepper powder

Kam Heong Sauce
1 tablespoon oyster sauce
1 teaspoon soy sauce
 1 1/4 tablespoons curry powder
 1 1/2 tablespoons Shaoxing wine
 1 teaspoon sugar
1birds eye chilli
2 sprigs Curry leaves
3 teaspoon oil
1 tablespoon dried shrimp, soaked in water drained then coarsely chopped
1/2 lightly chopped onion
1/2 cup cashew nuts

Coat mantis shrimp in egg and black pepper mixture then flour.

Deep fry until golden.

Lightly roast cashew nuts in the wok until slightly charred. Set aside.

Stir-fry curry leaves, chilies and dried shrimp until fragrant. Add in chopped shallots and continue to stir-fry for 30 seconds.

Add in the seasoning and simmer until boiling.

Add mantis shrimps and cashew. Stir fry until the shrimps are coated. 

Plate and enjoy!

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