Recipe Ingredient
- 600g large prawns, trimmed
- 200g corn flour or tapioca flour
- Enough oil for deep-frying
- Sauce ingredients:
- 1 tbsp tomato sauce
- 1/2 tbsp chilli sauce
- 1 tbsp Worcestershire sauce
- 1 tsp tau pan cheong (hot soya bean paste)
- 1 tbsp meat curry powder
- 1 tbsp sugar
- 1 tbsp Maggi concentrated chicken stock
- 3 tbsp water
- 2 tbsp oil
- 1 tsp chopped garlic
- 1/2 tsp chopped ginger
- 1 star anise
- 2 cloves
- 2cm piece cinnamon stick
Instructions
- Coat prawns lightly with corn flour, then deep-fry in hot oil until golden and crispy. Drain from oil.
- Heat wok with 3 tablespoons oil, fry star anise, cloves and cinnamon stick until fragrant, then discard star anise, cloves and cinnamon stick, leaving only the fragrant oil in the wok. Add ginger and garlic and fry until golden. Stir in sauce ingredients and simmer until it turns rather thick. Add the prawns and stir-fry until they are well coated with sauce.
- Dish out and garnish with spring onion curls and serve immediately.
