Recipe Ingredient
- 400g fresh water prawns
- ½ cup tapioca flour
- 50g shredded ginger
- 1 tsp chopped garlic
- 1 tbsp salted black beans, crushed
- 3 bird's eye chillies, chopped
- 1 red chilli, sliced
- 1 tbsp chopped spring onion
- 1 tbsp sesame oil
- 1 tbsp oil
- Seasoning (combined):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tsp sugar
- 1/8 tsp pepper
- 2 tbsp Shao Hsing Hua Tiau wine
Instructions
- Trim the prawns and rinse well. Pat dry with kitchen paper towels. Toss in tapioca flour and set aside.
- Heat enough oil in a wok and fry shredded ginger until light golden and fragrant. Remove, drain on absorbent paper. In remaining hot oil, deep-fry the prawns, in batches, until their colour changes. Dish out and drain from oil.
- Heat a clean wok with 1 tbsp oil and sesame oil, and fry garlic, salted black beans and bird's eye chillies until fragrant. Add seasoning.
- Return prawns to the wok and add red chilli and spring onion to mix. Stir-fry briskly over high heat until well combined. Dish out and serve.
