Stir-Fried Prawns with Sweet Soy Sauce and Basil

By mixing the prawns with cornflour and salt for a while, then rinsing with cold water, it helps the prawn meat to keep smooth and crunchy. Tamarind puree is made from tamarind fruit that tastes slightly sour and just right to balance the sweetness and saltiness of soy sauce. It takes the whole dish up a level. It’s available at Asian grocers.

Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 200 gm medium prawns / shrimps
• 2 tsp cornflour / corn starch
• salt, to taste
• white pepper, to taste
• 2 tsp shaoxing wine
• 2 tsp minced garlic
• 1 red chilli, roughly chopped
• ½ capsicum, roughly chopped
• 1to 2 Tbsp chicken stock
• 2 tsp sweet soy sauce (kecap manis)
• 1 tsp Tamarind puree
• 1 sprig basil, leaves only

Method:

1. Peel and devein the prawns. Mix with the cornflour and salt. Set aside for 10 minutes. Rinse the prawns with running cold water and pat dry with kitchen paper. Season with salt and pepper. Set aside.
2. Heat oil in a frying pan over medium-high heat. Cook the prawns in one single layer, until both sides change colour. Sprinkle wine. Stir to combine. Set aside.
3. Add in a little of oil in the pan. Saute garlic and chilli. Add the capsicum and stir fry. Pour in the chicken stock. Toss back the prawns. Stir in sweet soy sauce and Tamarind puree. Quickly combine. Taste and season with salt if needed. Turn off the heat. Stir in the basil leaves. Done. Serve immediately.

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