Tuesday, March 11, 2014

Sweet and sour Prawns

Nowadays big prawns are not as costly as during Chinese New Year that falls between the end of January and Mid February.  Now we in the month of march, I manage to buy big prawns half of the price of those during Chinese New Year.  They are also very fresh.

I bought 500 grams of the big prawns and I am going to share this simple but delicious recipe which our family used to had during only festive seasons especially during Chinese New Year.


500 gram big prawns,
4 tbs oil,
1-2 red chili,
2 in piece ginger,
4 cloves garlic,
4-5 onions,
1 tbs vinegar,
1 tbs tomato sauce,
1 tbs chili sauce,
1 tbs sugar,
1 tbs water,
1 tsp corn flour mix with 1 tbs of water,
1 tbs corn flour,
salt to taste.
spring onion for garnish.

Wash and trim the heads of the prawns but keep the shell intact, set aside and let dry.
Slice the onions, red chili and chop the garlic, ginger and spring onion  for later use.
In a small bowl, mix together tomato sauce, chili sauce, vinegar,water and sugar.
Heat up oil in a pan.  Sprinkle the corn flour onto the drained prawns.  Pour into pan and pan fry for a minute or until the shell turn light red color.

Turn to the other side of the prawns and fry for another minute or two.
Dish out all the prawns and set aside.
With the oil in the frying pan, put in the chopped garlic, ginger,sliced onions and chili and stir fry until aromatic.
 Pour in the fried prawns, keep stirring. Add in the well mixed sauces, mix well until the prawns are cooked.  When the prawns all turn red in color.
Lastly to make the sauce thick, add in the mixture corn flour and water , pouring a little at a time. Mix well.  Dish our and garnish with chopped spring onions and serve hot with rice.
This is our (ko cha be)delicious sweet and sour prawns.