Recipe Ingredient
- 500g large prawns, cleaned but keep shells intact
- 2 cloves garlic, sliced finely
- 2cm ginger, sliced finely
- 3-4 tbsp oil
- 1/2 tsp sesame oil
- 1 tsp preserved soya bean paste (tau cheong)
- 1 onion, quartered
- 1 tomato, quartered
- Sauce ingredients (combined):
- 2 tbsp chilli sauce
- 3 tbsp tomato sauce
- 2 tbsp plum sauce
- 3/4 tbsp light soy sauce
- 1 tbsp sugar or to taste
- 1/8 tsp salt or to taste
- 1/8 tsp pepper
- 1/2 cup water
- Thickening:
- 1 tsp corn flour mixed
- 1–2 tbsp water
- Garnishing:
- Coriander leaves
- Chilli curls
Instructions
- Clean prawns and trim the feelers. Set aside.
- Heat oil and sesame oil in a wok and sauté ginger and garlic until fragrant. Put in prawns and fry for 1-2 minutes until prawns turn red.
- Pour in combined sauce ingredients and bring to a boil. Add in onion and tomato and thicken with corn flour mixture. Transfer to a serving platter and add garnishing.
