Ingredients:600gm prawns (abt 14 pices)
1 1/2 tbsp of chopped ginger
1 1/2 tbsp of chopped garlic
1/2 tbsp of bot bean paste
Garnishing:
3 tbsp of spring onion - cut into fine pieces
Gravy:
3 tbsp water
2 tbsp tomato sauce
1 tbsp white vinegar
2 tbsp chinese wine
1 tbsp sesame oil
1 1/2 tbsp sugar
1/2 tbsp salt
1 tbsp chilli oil
1 tbsp corn flour
Method:
1. Trims the prawns and remove veins and tail ends, cut from back, use a toothpick to remove the black dark veins, wash and drain dry.
2. Heat 2 bowl of oil in the wok. Oil must be very hot about 90 percentage, then the prawn will not absorb too much oil and put in the prawn to deep fry, stir backward & forward for about 1 min until it turns red, remove and set aside.
3. Leave about 2 tbsp of oil in wok, fry ginger, garlic and hot beans paste till fragrant then put in the fried prawns and stir.
4. Lastly, pour in the gravy and stir it well, sprinkle with spring onion. Ready to serve.
6 comments:
Hi Jingle,
Thanks for stopping by at my blog. :)
Is your hot bean paste the same as Lee Kum Kee hot bean paste? Sure looks yummy!
Do you have good "tau yu bak" recipe to share? ;)
i think its kwong cheong thye brand, i remember i got, will put up later for you.
little corner of mine: maybe you can refer to this blog of mine
http://www.mycookingblog.com/post/1-jingle26/1718/CNY--Taro--Pork-Slices
Thanks jingle! :)
Jingle, if omit the chilli oil in the gravy, do you think it is alright?
tazz: you may omit chilli oil, its okie.
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