- Season prawns with salt, pepper and sugar and toss lightly in corn flour. Heat oil in wok until hot and deep-fry prawns until crispy and lightly golden. Drain from oil and set aside.
- Heat oil in a clean wok and sauté garlic and hot bean paste until fragrant. Add dried prawns, ginger and dried chillies and stir-fry for 30 seconds to one minute.
- Stir in red capsicum and sauce ingredients and bring to a simmering boil. When sauce thickens, return the prawns to the wok. Add onion and very briefly toss the mixture until well combined.
- Transfer to a serving dish. Serve hot.
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