This recipe is best with
Recipe Ingredient
- 500g tiger prawns
- 100g sugar
- 40g tomato sauce
- 80g chilli sauce
- 50g Maggi seasoning
- 30g Lea & Perrins sauce
- 20g butter
- 20g peanut butter
Instructions
- Clean prawns thoroughly, removing whiskers and eyes. Slit the back of the prawns. Coat prawns lightly with flour and deep fry till cooked. Set aside.
- Mix sugar, tomato sauce, chilli sauce, maggi seasoning, Lea & Perrins sauce, butter and peanut butter together and cook over slow fire till everything has melted. Set aside.
- Add sauce to the deep-fried prawns and let simmer for a while. Serve in bamboo trunk.
- Taste and tell: The big prawns for this dish make it a grand treat. Leaving the shells intact is a good idea as it keeps the meat from shrinking. The red sauce makes this dish a sweeter version of sweet and sour prawns. Test your palate to find if you can detect the subtle taste of butter and peanut butter.
