Another lovely, easy yet delicious prawn dish from my selected cookbook for May's Cookbook Countdown Event.
It is a fragrant and very tasty dish. The savoury and sweet taste is just nice with a little spicy flavour. Do not cut down on the chilli padi if you like the dish spicy.
In the original recipe, the prawns are deep fried then fried with the seasoning ingredients. Here, I pan fried them in a non-stick wok as I have shelled the prawns just leaving the tails intact. This way, I need not use much oil to cook them.
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
400 gm big sea prawns - trimmed
1 tbsp chopped garlic
1 stalk spring onions - chopped
15 chilli padi - chopped
2 tbsp water
1-2 tbsp oil
4 pieces fermented bean curd [fu yee]
1 tsp sugar
2 tsp light soy sauce
1 tbsp shaoxing wine
1 tsp sesame seed oil
- Heat up oil and pan fry prawns until cooked on both sides.
- Dish up or push aside, add in chopped garlic, chilli padi and some spring onions. Saute until fragrant, add in fu yee, stir fry until fragrant.
- Add in the seasoning together with water, bring to boil together with the prawns. Stir well to mix.
- Lastly add in the spring onions. Dish up to serve.