It's not very often that you see me eating mantis prawns .
Most chefs simply do not know how to handle this dish and I simply have not found a place which will get me raving over them , that is until today .
Sometimes the execution is not very exciting , other times I find traces of Nestum in it , which makes me put the place on the ban list .
Anyway , we're at Sri Nibong kopitiam , and I wanna try something new . Point to the picture just above the kitchen as I ask the waiter what it is .
" Pissing Prawn " he replies in Cantonese ( direct translation ) . Suggests we take it Kam Heong style .
I nod my head and add another 2 dishes to accompany this one .
When this glorious plate arrived , we certainly did not expect to rave over it. Kam Heong style is a cooking flavour developed in Malaysia . While I've tried many versions , this is by far the best . Deep fried till almost crunchy , this style goes so well with the mantis prawns , it just knocked us off our feet ! Dry sauce is rendang like and darned addictive and so maddeningly delicious , we dig into our meal like ravenous creatures .
