Ingredients :
- 500g large prawns
- 1/4 tsp salt
- 1/4 tsp pepper
- Some corn flour
- Enough oil for deep-frying
- 1 tbsp chopped garlic
- 2 tbsp chopped dried radish (choy poh), soaked for 15–20 minutes, squeeze out excess water
- 1 tbsp chopped dried prawns
- 1 tbsp chopped bird’s eye chillies
- 4 stalks chives, cut into 3–4cm lengths
- A handful bean sprouts, tailed
- 1 egg
- 4–5 tbsp oil
Sauce (combined):
- 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1/2 tsp dark soy sauce
- 1–2 tbsp sugar or to taste
- 1/8 tsp pepper or to taste
Directions :
- Clean prawns and keep shells intact. With a sharp knife make a slit at the back of the prawns.
- Sprinkle lightly with salt and pepper and some corn flour. Make sure the prawns are completely dry, then deep-fry themin hot oil until crispy. Dish out, drain and set aside.
- Heat 4–5 tbsp oil in a clean wok, fry garlic and radish until crispy and fragrant. Add in dried prawns and bird’s eye chillies. Fry until fragrant. Dish out, leaving the oil in the wok.
- Break in the egg and scramble quickly until cooked. Break up into bits. Add the pre-fried garlic, radish, bird’s eye chillies and dried prawns.
- Add the prawns, chives and bean sprouts. Stir in sauce ingredients and toss well to combine.
- Dish out and serve.
This entry was posted
on Friday, March 27, 2009
and is filed under
Recipes : Prawns
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