Tomato Chilli Prawns (Chinese New Year)

This dish was tweaked from my mum's recipe, created for Chinese New Year, so I deliberately retain the heads and tails of the prawns, resembling the meaning of “wholeness” and “completeness”. For convenience, you can peel the prawns with the tail shell left intact if you like. That would help the prawns absorb the sauce up more.

Ingredients:

• 15 medium prawns/shrimps
• ½ tsp minced garlic
• 5 Tbsp diced tomato (fresh or canned)

Seasonings:

• 1 Tbsp ketchup
• ½ tsp Worcestershire sauce
• 2 tsp Sriracha hot chili sauce
• 2 Tbsp raw sugar

Method:

1. Devein the prawns, rinse and wipe dry with kitchen paper. Season with salt.
2. Use a little bowl to mix the seasoning well. Set aside.
3. Heat oil in a wok. Saute garlic over medium-high heat until fragrant. Toss in the prawns and stir fry till they are half way cooked, because you don’t want to over cook them. Pour in the seasonings. Continue to cook with stirring consistently, until the sugar is completely melted. Add the diced tomato. Reduce heat to low, and cook for 1 minute. When the sauce dries up a bit, dish up. Serve hot.

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