600g medium size prawns,
trimmed, washed and drained
5 cups oil for deep frying
4 shallots, chopped
1 tsp chopped ginger
2 tbsp tomato sauce
1/2 tsp sesame oil
1/2 tsp pepper
1 tsp sugar
1 tbsp thick soy sauce
1 tbsp Lea & perrins sauce
1/2 maggi chicken cube (crumble)
1/2 cup water
1 tsp chinese cooking wine (optional)
Some chopped spring onions
chopped red chillies
Cut away the head and tail of prawns.Cut open each prawn down the center to remove the black vein.Clean and set aside.
Heat oil until very hot, deep fry prawns for about 1 min.
Dish and drain.
Leave 2 tbsp oil in wok, saute ingredients A until fragrant, add prawns,
Stir to mix and pour the sauces
Stir and cook until the gravy is thick and the prawns have absorbed all the seasoning.
Dish onto the serving plate.
Garnish with spring onion and red chillies.
Note:If you don't have Lea & Perrins sauce substitute it with oyster sauce.
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