Drunken Prawns @ Kong Kong Tai Son Seafood in Kampung Kong Kong

Reader Muffyn Liuliu asked where did those rosy hued prawns in the header of my blog came from.

They were drunken prawns at Kong Kong Tai Son Seafood Resort J

Drunken prawn is one of many classic ways of serving prawns in Chinese styled seafood restaurants.

The keys to a good drunken prawn dish are live and good quality prawns; sea water prawns are the best. Good quality cooking wine and a skillful chef who can put all these ingredients together perfectly.

At Kong Kong Tai Son, all these critical elements come together to deliver a delightful rendition of that old classic drunken prawn dish. I was delighted with the first bite, and then enthralled.

Precisely cooked, the succulent flesh of the cheery rosy hued prawns was bouncy and springy to the bite. It was naturally, ocean fresh sweet.

The fragrant soup had that distinct liquor taste and aroma, which was relatively robust. The chef was rather liberal at applying his wine and I liked that J

View of the floating fish farm from the restaurant. Most of Tai Son's seafood are raised here. 

When dining at Kong Kong Tai Son seafood resort, remember to include drunken prawns in your order J

Restaurant name: Kong Kong Tai Son Seafood Resort

Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor

Map: http://g.co/maps/rgm5s

GPS: 1.51628,103.99847
Hours: 11:00am to 11:00pm11:00am to 12:00am (Saturday)

Non Halal

Date visited: 1 Feb 2012

Reader Muffyn Liuliu asked where did those rosy hued prawns in the header of my blog came from.

They were drunken prawns at Kong Kong Tai Son Seafood Resort J

Drunken prawn is one of many classic ways of serving prawns in Chinese styled seafood restaurants.

The keys to a good drunken prawn dish are live and good quality prawns; sea water prawns are the best. Good quality cooking wine and a skillful chef who can put all these ingredients together perfectly.

At Kong Kong Tai Son, all these critical elements come together to deliver a delightful rendition of that old classic drunken prawn dish. I was delighted with the first bite, and then enthralled.

Precisely cooked, the succulent flesh of the cheery rosy hued prawns was bouncy and springy to the bite. It was naturally, ocean fresh sweet.

The fragrant soup had that distinct liquor taste and aroma, which was relatively robust. The chef was rather liberal at applying his wine and I liked that J

View of the floating fish farm from the restaurant. Most of Tai Son's seafood are raised here. 

When dining at Kong Kong Tai Son seafood resort, remember to include drunken prawns in your order J

Restaurant name: Kong Kong Tai Son Seafood Resort

Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor

Map: http://g.co/maps/rgm5s

GPS: 1.51628,103.99847
Hours: 11:00am to 11:00pm11:00am to 12:00am (Saturday)

Non Halal

Date visited: 1 Feb 2012

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Salted Egg Yolk Crab @ Kong Kong Tai Son Seafood in Kampung Kong Kong

Heard lots of good things about salted egg yolk crabs and so we ventured to Kampung Kong Kong to give it a try at Kong Kong Tai Son. It turned out to be a good find dining day – we are pleased with our good food find.

The salted egg yolk crab was delicious. The dish was quite dry – the savoury gravy made with salted egg yolk was paste-like and was addictive - it was not that drippy gravy found in other places. The gravy was made with mainly salted egg yolks, yet it was not too salty – just nice! The salted egg yolk paired especially well with the crab roe – a deadly combination extra rich in flavour and in cholesterol ☻

The meaty crab flesh was ocean fresh and had a naturally sweet, clean taste. It had a gentle bouncy bite that (admittedly I’m speculating here - experts please help me☻) can come only from “happy” crabs.

The live crabs at Tai Son are kept in large blue tanks bathe in a constant stream of clean sea water. This is unlike other places that keep their stressed out, half alive crabs in dry glass tanks/ Styrofoam boxes and stacked on top of each other. (Similar to comparing factory chicken with kampung chicken, I guess.) I speculate that the morale of the crabs ultimately gets reflected in the texture of the crab’s flesh. Those stressed out, half dead crabs have mushier, “watery” flesh.

However, on the day of our visit, Tai Son only had local crabs and not the larger Sri Lankan variety which is my favourite.

The salted egg yolk crab cost RM68 per kilo – love it ☻

The enjoyment of the crab was enhanced by the ambiance of this place – nice sea view with a subtly salty sea breeze.

Restaurant name: Kong Kong Tai Son Seafood Resort

Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor

Map: http://g.co/maps/rgm5s

Hours: 11:00am to 11:00pm11:00am to 12:00am (Saturday)

Non Halal

Date visited: 1 Feb 2012

Heard lots of good things about salted egg yolk crabs and so we ventured to Kampung Kong Kong to give it a try at Kong Kong Tai Son. It turned out to be a good find dining day – we are pleased with our good food find.

The salted egg yolk crab was delicious. The dish was quite dry – the savoury gravy made with salted egg yolk was paste-like and was addictive - it was not that drippy gravy found in other places. The gravy was made with mainly salted egg yolks, yet it was not too salty – just nice! The salted egg yolk paired especially well with the crab roe – a deadly combination extra rich in flavour and in cholesterol ☻

The meaty crab flesh was ocean fresh and had a naturally sweet, clean taste. It had a gentle bouncy bite that (admittedly I’m speculating here - experts please help me☻) can come only from “happy” crabs.

The live crabs at Tai Son are kept in large blue tanks bathe in a constant stream of clean sea water. This is unlike other places that keep their stressed out, half alive crabs in dry glass tanks/ Styrofoam boxes and stacked on top of each other. (Similar to comparing factory chicken with kampung chicken, I guess.) I speculate that the morale of the crabs ultimately gets reflected in the texture of the crab’s flesh. Those stressed out, half dead crabs have mushier, “watery” flesh.

However, on the day of our visit, Tai Son only had local crabs and not the larger Sri Lankan variety which is my favourite.

The salted egg yolk crab cost RM68 per kilo – love it ☻

The enjoyment of the crab was enhanced by the ambiance of this place – nice sea view with a subtly salty sea breeze.

Restaurant name: Kong Kong Tai Son Seafood Resort

Address: Lot 33, Kampung Kong Kong Laut, Masai, Johor

Map: http://g.co/maps/rgm5s

Hours: 11:00am to 11:00pm11:00am to 12:00am (Saturday)

Non Halal

Date visited: 1 Feb 2012

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