Recipe Ingredient
- 1kg large prawns, trimmed but with shells intact
- Seasoning (A):
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 2 tbsp cornflour
- Enough oil for frying
- Gravy (combine):
- 2 tbsp lime juice
- 3 tbsp Lee Kum Kee plum sauce
- 1 tbsp Premium oyster sauce
- ½ tsp chicken stock granules
- 1 tsp sugar or to taste
- 2-3 tbsp water
- 10 bird chillies (cilipadi), chopped
- 1 tsp chopped garlic
- 1 tbsp sesame oil
- 1 tbsp oil
- 1 tbsp toasted sesame seeds
Instructions
- Cut a slit at the back of the prawns and remove central vein. Add seasoning (A) and set aside for 10 minutes. Sprinkle cornflour sparingly over prawns, then deep-fry till golden.
- Heat oil and sesame oil in a wok. Add chopped garlic and fry till fragrant. Add in cilipadi and fry briskly for one minute.
- Stir in gravy ingredients and add prawns. Mix well and cook covered for two to three minutes till gravy thickens. Sprinkle in sesame seeds and mix well. Dish out and serve immediately.
