• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 500g large prawns
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Some corn flour
  • Enough oil for deep-frying
  • 1 tbsp chopped garlic
  • 2 tbsp chopped dried radish ({choy poh}), soaked for 15–20 minutes, squeeze out excess water
  • 1 tbsp chopped dried prawns
  • 1 tbsp chopped bird's eye chillies
  • 4 stalks chives, cut into 3–4cm lengths
  • A handful bean sprouts, tailed
  • 1 egg
  • 4–5 tbsp oil
  • Sauce (combined):
  • 1/2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1/2 tsp dark soy sauce
  • 1–2 tbsp sugar or to taste
  • 1/8 tsp pepper or to taste

Instructions

  1. Clean prawns and keep shells intact. With a sharp knife make a slit at the back of the prawns.
  2. Sprinkle lightly with salt and pepper and some corn flour. Make sure the prawns are completely dry, then deep-fry themin hot oil until crispy. Dish out, drain and set aside.
  3. Heat 4–5 tbsp oil in a clean wok, fry garlic and radish until crispy and fragrant. Add in dried prawns and bird's eye chillies. Fry until fragrant. Dish out, leaving the oil in the wok.
  4. Break in the egg and scramble quickly until cooked. Break up into bits. Add the pre-fried garlic, radish, bird's eye chillies and dried prawns.
  5. Add the prawns, chives and bean sprouts. Stir in sauce ingredients and toss well to combine. Dish out and serve.

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