400g medium large prawns
1 tbsp chopped garlic
1 tsp oil
Sauce ingredients (combined)
1 tbsp Marmite yeast extract
2 tbsp sugar or to taste
1 tbsp honey
½ tsp thick shrimp paste (har koe)
1½ tbsp tomato sauce
½ tsp chicken stock granules
1/8 tsp pepper
1/8 tsp thick soy sauce (for colour)
1 tbsp cornflour mixed with 1 tbsp water
Cut a slit in the back of the prawns and devein. Rinse well and drain. Deep-fry in hot oil until golden. Remove and drain from oil.
Heat one teaspoon oil in a preheated wok. Fry garlic until fragrant. Add combined sauce ingredients and bring to a simmering boil until gravy is slightly thick.
Return prefried prawns to the wok. Toss and fry briefly until the prawns are well coated with the sauce. Drizzle a little cornflour mixture to slightly thicken the gravy. Dish out and serve.