This is Chef Erik's signature sauce, which is a blend of many spices including sambal and curry leaves. It's very fragrant, and very tasty. Chef Erik is also masterful with his wok, so each of these large prawns has wok hei which I liked.
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Having this dish is like having a slice of KL in Singapore. This place isn't accessible at the moment, but they've plans to deliver through one of the food delivery apps.
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[Invited]
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One of our favourite dishes is the Kam Heong Prawns. The sauce is has a deep and heavy flavour, which is probably characteristic of KL-style cooking, would be perfect for folks with heavier taste buds. Having said that, the sauce is not at all jelak, but fragrant and savoury. Goes perfectly well with the succulent, fresh prawns!
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Thank you @sanukkitchen for hosting us and @justinfoodprints for the invite.
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📍Sanuk Kitchen 大福小厨
Blk 5 Jalan Minyak #01-328
(S) 161005
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Salted Egg Prawns (~$18)
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Really still quite awestrucked by the salted egg sauce which coated the prawns. These prawns were even larger than the ones used to make the kam heong dish. The salted egg sauce was so rich and still had much of the salted egg yolk bits lingering on the entire dish making this dish super umami when coupled with the prawn juices. There was no doubt that the richly coated prawns tasted great with the sauce.
Kam Heong Prawns (~$18)
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Tucked away in a quiet estate is a newly opened @SanukKitchen helmed by Chef Erik Tan. He has previously had a hand in other F&B establishments and in his recent years focused on perfecting his award winning signature Kam Heong (Dry + Fragrant) sauce. Just learnt that Kam Heong was a marriage between Sambal and Curry sauce but every chef has prepares this in their own proportions.
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This plate of Kam Heong Prawns was extremely fragrant with a very tasty kick from the sauce as evident from me trying to extract every ounce of the sauce from the prawn shells. The prawns used were of the larger variant which meant a more juicy bite! Thanks to the location, the dish is kept reasonably affordable too.
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Thanks @justinfoodprints for the invitation to this tasting and @shermyyy @wishuponatart @that_dex for the lunchtime company!
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One of chef Erik's signature sauces, the Kam Heong Prawns was one of my favourite dishes. Not only were the prawns cooked perfectly (moist and tender, none of that dry, stiff prawns you normally get), but that sauce was super shiok! A stir-fry style that's popular in Malaysia, it's an aromatic experience that combines spice and mouth-watering flavours.
Sanuk Kitchen might not be the most accessible nor glitzy place, but the food is honest and super value-for-money. Thanks for uncovering this hidden gem Justin! 💎
