Maggie Chow Wai Ling shares her love for Smiling Prawns, a must-have Cantonese dish for most Kwangtong families in Malaysia during Chinese New Year. Some tips that Maggie shared includes:
1) chopping the shallots and dried chillies instead of blending so that the sauteed fragrant dried chillies and shallots would stick to the prawns.
2) Trimming the prawns rather than peeling to preserve the juicy flavour of the prawns.
3) Medium sized prawns are sometimes tastier than large prawns.
Finally, prawns is popular during CNY as it signifies, “hee ha dai siew”, Cantonese for Laughter.
This video is originally published in StarTV.com.
- 12 tiger prawns
- 8 shallots
- 10 dried chili
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1/2 tbsp oyster sauce
- 1/2 tbsp sugar
- A handful of spring onion, chopped
- Oil for cooking
- Chop shallots and dried chilies together.
- Trim prawns of claws and heads. Devein the prawns.
- Add a little oil and brown the prawns first. Remove from pan.
- Add in chopped shallots and dried chilies and saute.
- Add the prawns back and fry together with the shallots and chilies for few minutes.
- Add in soy sauce, oyster sauce and sugar. Green onions last. Garnish and serve.