Friday, June 10, 2011



1 lb fresh peeled prawns
2 tblsp tomato ketchup
1 tblsp sambal oelek (meshed hot chilies)
pinch of MSG (monosodium glutamate)
1 tblsp sugar
1 1/2 rice wine
1 tblsp cornstarch stirred in 2 tblsp water
1 clove garlic
1 1/2 tblsp fresh ginger
3 oz scallions

1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp oil


  • Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.
  • Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. 
  • Peel garlic and ingwer and chop finely. Also chop scallions finely.
  • Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.
  • Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. 

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