This is part of a series of articles focusing on how to make various sauces. In this article, I’ll begin with a well-known Malaysian Chinese sauce called Kam Heong sauce, also known as Golden Fragrance Sauce (甘香酱).

This sauce is especially popular among the Chinese in Malaysia, and it’s commonly used in dishes such as Kam Heong chicken, Kam Heong lala (clams), and Kam Heong crab.

So, what exactly is this sauce all about? It’s a famous sauce in Malaysian cooking primarily made with dried shrimp, curry leaves, bird’s eye chilies (cili padi), and Malaysian curry powder. Its flavor is somewhat similar to XO sauce from Hong Kong, as both are built around dried seafood. While XO sauce typically uses dried scallops, the key ingredient in Kam Heong sauce is dried shrimp.

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The Main Ingredients Required to Make Kam Heong Sauce

• Dried shrimp. Dried shrimp is the key ingredient in this sauce. It’s often quite dirty, so you’ll need to rinse it thoroughly with plenty of water. Remove any remaining shells, if present, before chopping the shrimp into smaller pieces for the sauce.
• Curry leaves. Curry leaves are readily available in Malaysia. In fact, many of my friends and relatives grow their own at home. However, they can be harder to find outside of Asia. Try to get fresh curry leaves, or at least use frozen ones to create the authentic flavor of Kam Heong sauce.
• Chili padi (bird’s eye chili). Adjust the level of spiciness to suit your preference. These chilies are very hot, so if you want to reduce the heat, I recommend removing the seeds rather than cutting down the number of chilies. Reducing the number of chilies may affect the depth of flavor.
• Onion and garlic. Both onion and garlic form the aromatic base of the sauce. The onion also contributes to the body and thickness of the sauce.
• Malaysian curry powder. Malaysian curry powder has a unique blend of spices. If you can’t find this specific type, Indian curry powder is a good substitute, as it’s the closest in flavor.
• Seasonings. Dark soy sauce, light soy sauce, and oyster sauce are the basic seasonings used. These are staples in Cantonese cooking. When combined with curry powder and curry leaves, they create a beautiful fusion of Malay and Chinese flavors, which is what makes Kam Heong sauce so special and authentically Malaysian.

How to Prepare the Kam Heong Sauce

• First, rinse the dried shrimp under running water, changing the water several times to remove any dirt or impurities. Then, soak the dried shrimp in water for about 15 minutes to soften them. Once softened, drain the water and transfer the shrimp to a chopping board. Roughly chop the shrimp into smaller pieces if they are too large.

• Next, coarsely chop the onion and garlic. Chop the bird’s eye chilies into small pieces. If you prefer a milder heat, you can remove the seeds before chopping the chilies.
• Heat some oil in a pan and sauté the onion, garlic, curry leaves, and chilies until aromatic.

• Then add the dried shrimp and continue sautéing until they become fragrant as well.

• Next, stir in the curry powder, oyster sauce, light soy sauce, sugar, and the dark soy sauce.

• Mix everything well with the seasonings, and add a little water to cook it down to the desired consistency. You’ll notice the color gradually turning reddish-brown due to the presence of curry powder, soy sauce, and oyster sauce.
• Continue cooking until most of the water has evaporated and the mixture thickens. The Kam Heong sauce is ready to use.

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How to make Kam Heong Sauce (with Kam Heong Lala recipe)

Yield: 8 portions

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A guide to making Kam Heong sauce at home using dried shrimp, curry leaves, and chili. (with Kam Heong lala recipe)

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Ingredients

• 180g (6.5 oz) dried shrimp
• 5 stalks of curry leaves
• 12 bird’s eye chilies
• 4 small onions
• 6 cloves of garlic
• 4 tbsp Malaysian curry powder
• 4 tbsp oyster sauce
• 4 tbsp light soy sauce
• 2 tbsp sugar
• 1 tbsp dark soy sauce
• 1/2 cup of water

Instructions

1. Rinse the dried shrimp under running water, changing the water several times to remove any dirt or impurities. Then, soak the dried shrimp in water for about 15 minutes to soften them. 
2. Once softened, drain the water and transfer the shrimp to a chopping board. Roughly chop the shrimp into smaller pieces.
3. Next, coarsely chop the onion and garlic. Chop the bird’s eye chilies into small pieces. If you prefer a milder heat, you can remove the seeds before chopping the chilies.
4. Heat some oil in a pan and sauté the onion, garlic, curry leaves, and chilies until aromatic. Then add the dried shrimp and continue sautéing until they become fragrant.
5. Next, stir in the curry powder, oyster sauce, light soy sauce, sugar, and the dark soy sauce.
6. Mix everything well with the seasonings, and add a little water to cook it down. Continue cooking until most of the water has evaporated and the mixture thickens. The Kam Heong sauce is ready to use.

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• 
  Dried Curry Leaves | Aromatic and Distinctive Flavor | With All the Flavor of Fresh Leaves | Kari Patta 1.5 oz.
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  Dried shrimp - 3 oz
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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 2246Total Fat: 32gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 3845mgSodium: 18172mgCarbohydrates: 44gFiber: 3gSugar: 8gProtein: 418g

This data was provided and calculated by Nutritionix on 7/10/2025

Sample usage of Kam Heong Sauce: Prepare Kam Heong Lala

• Heat the Kam Heong sauce in a wok or large skillet, and add some water to dilute it. The amount of water and sauce really depends on your preference. For a stronger, more intense flavor, use more sauce. If you prefer it with more gravy, simply add more water.
• Once the sauce comes to a boil, add the lala (a type of local clam) over medium heat. Stir-fry continuously to evenly mix the sauce with the clams.

• Perform a quick taste test to determine if you need to add more sauce, water, or a pinch of salt, depending on your taste preferences.
• At the final stage, toss in some fresh curry leaves. Give it a quick stir, then transfer everything to a serving plate.

How to Keep the Sauce

Making a bigger batch of the sauce is a smart idea for home cooking. I recommend keeping the sauce in small, freezer-safe containers so you can take out just one or two portions at a time, while leaving the rest frozen.

This sauce freezes well as it can be stored in the freezer for up to two months without any noticeable change in flavor. If you prefer to store it in the refrigerator, it will stay good for at least 2 to 3 days.

Cook’s Notes for This Sauce

1. The recipe for this sauce is quite flexible, but it should always include the core ingredients: dried shrimp, curry leaves, curry powder, and bird’s eye chilies. Some variations may also include lemongrass and kaffir lime leaves for added depth of flavor.
2. This Kam Heong sauce recipe primarily uses dried shrimp, but some variations may also include anchovies
3. The base of this savory sauce does not include any salt, as the dried shrimp and the sauces used (like soy and oyster sauce) are already naturally salty. I prefer to adjust the saltiness later, depending on the dish I’m cooking with the sauce.

How to Use Kam Heong Sauce

Since the Kam Heong sauce already contains all the essential flavors, you can simply use it as a base to create a variety of dishes. In most cases, there is no need to add other seasonings.

This sauce is especially popular for stir-frying seafood such as crab, clams, mussels, squid, and fish. Beyond seafood, it also works wonderfully in dishes like fried rice and fried noodles.

I plan to publish more recipes that utilize this sauce. In the meantime, you can check out my Kam Heong Chicken recipe, which I’ve shared earlier.