Pan-fried Prawns in Sweet and Spicy Sauce
I have a collection of ketchup sachets in my kitchen. In the U.A.E. whenever you order or take-away food, you almost always get a few packets of tomato ketchup, even if you remind them not to add ketchup. And now I have a mountain of these sachets sitting in the kitchen. And I had to do something about them before they expire and go to waste. So I did some research online and came across this wonderful recipe.
– 1kg black tiger prawns (or any type of fresh, whole prawns)
– 7 to 8 thin slices ginger
– 3 spring onions, chopped
– 1 onion (cut into wedges)
– 2 cloves garlic, minced
– 2 fresh, green chilies, chopped (since I like mine hot and spicy)
– Vegetable oil
For the Sauce:
– 3 tbsp ketchup
– 3 tbsp chilli sauce
– ½ tsp sugar
– 1 tsp dark soya sauce*
In a pan (ideally a wok, but I don’t have one), heat up enough oil to shallow-fry the prawns. Fry the prawns in batches until pink. Repeat until the whole batch finishes, set aside. I then removed the head (because I don’t like the way these prawn stare back at me).
In another pan, pour over 1 tbsp spoon of oil. When hot, put in garlic, onion and ginger. Cook until soft. Mix all the ingredients for the sauce and add into the pan as well. Stir well.
Add in cooked prawns, spring onions and fresh chili. Cook and stir for another 5 minutes. Serve hot with fluffy, steamed rice.
PS: The thick sauce is absolutely yummy on the rice!
Recipe inspired from Ju, author of The Little Teochew.