Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 12 prawns
- 1 to 2 shallots
- 1 ginger, thumb-sized, peeled
- 2 to 3 cloves garlic
- 1 to 2 red chillies
- 2 tsp Shaoxing wine
- ½ red onion, roughly cut
- 1 to 2 spring onion, diced
- 1 cup water
- 3 Tbsp ketchup
- 2 tsp sugar
- 2 tsp white rice vinegar
- ½ tsp salt
- 2 tsp cornflour (cornflour)
- 2 Tbsp water
- Peel and remove the heads of the prawns. Rinse well. Wipe dry with kitchen papers. With a sharp knife, lightly slice the back of each prawn. Be sure not to cut it separately. Devein.
- Put the shallots, ginger, garlic and red chillies in a food processor. Process in a paste. Set aside.
- Mix all the sauce ingredients well. Set aside.
- Heat oil in a wok over medium-high heat. Place the prawns in one layer without overlapping each other. Cook until both sides turn colour. Sprinkle wine. At this stage, you don’t need to cook them through as further cooking with other ingredients later. Set aside.
- In the same wok, add some more oil. Saute the red chilli paste until aromatic. Cook for about 1 to 2 minutes. Pour in the sauce. Bring it to boil. Cook until it’s reduced by half. Toss back the prawns together with red onion. When it boils again, stir in the thickenings and cook to your preferred consistency. Sprinkle spring onion for garnish. Serve immediately. Enjoy!
- If you don’t have a food processor, you might use a sharp knife to finely chop the red chillies, garlic, shallot and ginger.
- To get the best results, don’t over-cook the red onion to retain some textures.
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