1)The 'kam heong' sauce: Heat 3 tablespoons oil and saute the dried prawns, chopped garlic and shallots till very fragrant. Add in curry leaves and chopped chillies, all the seasoning and stir fry until aromatic. Remove from heat.
2)'kam heong chicken': Mix chicken with marinade and leave for 30 minutes in the refrigerator. Deep fry in hot oil till golden brown. Heat up 1 tablespoon oil and saute 'kam heong' sauce till fragrant. Add in fried chicken pieces, water and stir well. Cook until the gravy is thick. Dish up and serve hot.