GOLDEN FRAGRANT PRAWNS

This dish is a CNY festive dish quite similar to Amy Beh’s recipe ‘He Ha Tai Siew’ [aka Happiness All Over] shared in her book ‘At Home With Amy Beh’. But this recipe below is a simplified version with minor changes to the ingredients and method.

Yet it turns out delish, very appetizing fried prawns, with aromatic sweet and sour sauce which is not too much but just enough to coat the prawns.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #3] - Home Cooking Magazine [January 2001] with modifications 

Ingredients

300-400 gm large prawns – trim and leave shell and head intact. Marinate with some salt and sugar.

1 Bombay onion- peeled and cut wedges

1 stalk lemongrass – sliced 

1 garlic – peeled and sliced

1-2 sprigs curry leaves – washed

4 dried chillies – soaked and cut half

1 tbsp dried prawns – soaked and coarsely chopped 

Some cooking oil

Sauce Ingredients [combined]

2 tbsp tomato sauce

1 tsp dark soy sauce

1 tsp sugar

4 tbsp water

1. Heat oil in a non-stick wok, fry prawns for a minute on each side or until it turns bright red in colour, push aside.
2. Add in the curry leaves, dried chillies, lemongrass, garlic and onions until crispy and fragrant. 
3. Add in the sauce ingredients, bring to boil until bubbly, and stir fry all ingredients until well mixed and the prawns are well coated with the sauce.
4. Dish up and serve immediately.
   
   
   
   
   

I'm submitting this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray