Recipe Ingredient
- 600g big prawns, season lightly with a dash of pepper and a pinch of salt
- 2 cups oil for deep-frying
- (A):
- 1 tbsp curry leaves, chopped coarsely
- 2 tbsp lemon grass, use only the white part amd slice finely
- 50g dried shrimps, chopped
- 1 big onion, cut into wedges
- 1 tomato, cut into wedges
- (B):
- 1 Maggi Tom Yam stock cube
- 1/2 tsp Maggi belacan powder
- 2 tbsp tomato sauce
- 2 tbsp chilli sauce
- Garnishing:
- Lettuce leaves
- Seasoning:
- A dash of monosodium glutamate
- Salt to taste
- 1/2 tbsp sugar
- 1/2 tbsp light soya sauce
- 6 tbsp water
Instructions
- Wash prawns well, drain and marinate for 10 minutes. Deep-fry in oil till half cooked then dish out and set aside.
- Heat wok with 5 tbsp oil and saute all the chopped ingredients till fragrant. Add in big onion and tomato wedges.
- Mix in the prawns and continue to fry lightly. Dish out onto a plate and garnish.
