Tuesday, September 29, 2009


1 kg large prawns, trimmed but with shells intact

Seasoning (A)
1 tsp salt
1 tsp pepper
1 tsp sugar
2 tsp cornflour
enough oil for frying

Gravy ( combine )
2 tbsp lime juice
3 tbsp Lee Kum Kee plum sauce
1 tbsp oyster sauce
1/2 tsp chicken granules
1 tsp sugar
2 - 3 tbsp water
10 bird chillies, chopped
1 tsp chopped garlic
1 tbsp sesame oil
1 tbsp oil
1 tbsp toasted sesame seeds

1. Cut a slit at the back of the prawns and remove central vein.
2. Add seasoning (A) and set aside for 10 minutes.
3. Sprinkle cornflour sparingly over prawns, then deep fry till golden.
4. Heat oil and sesame oil in a wok.
5. Add chopped garlic and fry till fragrant.
6. Add in cilipadi and fry briskly for 1 minutes.
7. Stir in gravy ingredients and add prawns.
8. Mix well and cook covered for 2 - 3 minutes till gravy thickens.
9. Sprinkle in sesame seeds and mix well.
10. Dish out and serve immediately.

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