Malaysian cuisine is bold, complex, and soulful, and few dishes capture that spirit quite like Kam Hiong. This fragrant stir-fry sauce is packed with spicy, savoury depth and an instantly recognisable signature aroma. It’s a favourite for good reason.

 

Today, we’re sharing two quick Kam Hiong seafood recipes made even easier with the use of SpicyMama Kam Hiong Paste. This convenient paste, packed with the beloved Malaysian flavour, allows you to whip up these dishes in no time.

What Is Kam Hiong Sauce?

Kam Hiong (or Kam Heong, meaning “golden fragrance” in Cantonese) is a uniquely Malaysian creation that fuses Chinese, Indian, and Malay influences. It typically includes dried shrimp, curry leaves, bird’s eye chillies, garlic, shallots, and curry powder—all stir-fried into a punchy, umami-rich sauce with a touch of sweetness.

This bold and aromatic blend works exceptionally well with seafood, tofu, or poultry—but seafood is where it truly shines.

Why Kam Hiong Loves Seafood

Kam Hiong’s intensity is the perfect contrast to the natural sweetness of seafood. The dried shrimp and curry leaves add depth, while the heat and aromatics elevate even the simplest ingredients. Additionally, seafood is a great source of protein and essential nutrients, making these dishes not only delicious but also nutritious.

Here are six types of seafood that pair beautifully with SpicyMama Kam Hiong Paste:

Cuttlefish – Springy, tender, and perfect for high-heat stir-frying.
Prawns – Juicy and sweet, a classic match for Kam Hiong’s spicy richness.
Squid – Slightly firmer but equally flavourful.
Clams or Mussels – These soak up the sauce while adding a briny depth.
Fish Fillets – Great stir-fried or baked with a generous layer of paste.
Crab – Messy, indulgent, and well worth the effort—a hawker favourite.

Fresh Seafood at Home

To make the most of Kam Hiong, start with high-quality seafood. We love using fresh, ready-to-cook options like prawns, cuttlefish, and clams from trusted local suppliers. When selecting seafood, look for bright, clear eyes and firm, shiny flesh. For optimal freshness, store seafood in the coldest part of your refrigerator and use it within two days. One such option is S. S. Kim Enterprises Pte Ltd, which delivers premium seafood that is perfect for home cooking.

 

 

Recipe 1: SpicyMama Kam Hiong Prawns

Fast, punchy, and perfect for any night of the week.

Ingredients:

½ kg fresh prawns (cleaned and peeled, if preferred)
1 packet SpicyMama Kam Hiong Paste
100ml water

Instructions:

Add Kam Hiong paste to a pan over low heat.
Stir in prawns until well coated.
Pour in water and mix thoroughly.
Stir-fry over medium-high heat for 2–3 minutes, until prawns are just cooked.
Serve hot with steamed rice—or enjoy as is.

 

Recipe 2: Kam Hiong Cuttlefish Stir-Fry

Quick to cook, with bold flavours that hit all the right notes.

Ingredients:

1 packet SpicyMama Kam Hiong Paste
200g cuttlefish (or prawns, squid, etc.), cleaned and sliced

Instructions:

Heat a pan over low heat and add the paste. Stir until aromatic.
Add seafood and coat well.
Increase the heat and stir-fry for 1–2 minutes or until just cooked.
Serve with rice or as part of a sharing platter.

With SpicyMama Kam Hiong Paste, you can enjoy authentic Malaysian flavour any day of the week. Whether cooking for one or preparing a family meal, this versatile sauce delivers depth, aroma, and satisfaction with minimal effort.

Pair it with fresh seafood from your local market—or reliable sources like S. S. Kim Enterprises—and you’ll be surprised how easy it is to recreate hawker-level flavour at home.

Kam Hiong isn’t just a sauce—it’s an experience. Whether you stir it into prawns, squid, or cuttlefish, it brings unmistakable flavour to the table.  Buy Kam hiong sauce online  with SpicyMamain your pantry and quality seafood at your fingertips, bold Malaysian cooking is just a few minutes away.