Tomato Sauce Prawns
MEDIUM 30 MINUTES
• 1 lb large prawns
• 2 tbsp minced garlic
• 1 scallion (diced)
• 1 tsp diced green onion
• 1 tsp red chili rings (optional)
• 1 tbsp cooking wine
• ½ tsp salt
• ½ tsp ground pepper
• 1 tsp sugar
• 4 tbsp ketchup
• 1 tbsp sweet chili sauce
• 1 tsp soy sauce
• ½ tsp dark soy sauce
• 2 tbsp of water
• 1 tbsp cooking wine
1 Cut the pointy part of the head and legs off from prawns. Clean the prawns by cutting lengthwise along the prawn’s back with scissors, removing the vein. Keep shells on prawns. Rinse and wipe dry with kitchen towels.
2 Marinate prawns with 1 tbsp cooking wine, ½ tsp salt, ½ tsp ground pepper for 10 minutes.
3 Make seasoning sauce — add 4 tbsp ketchup, 1 tbsp sweet chili sauce, 1 tsp sugar, 1 tsp soy sauce, ½ tsp dark soy sauce and 2 tbsp of water in a bowl, mix well.
4 Heat 2 tbsp oil in a frying pan, add in prawns. Fry until golden brown on both sides. Place prawns on a plate for later use.
5 Heat 1 tbsp oil in wok, turn heat to medium low. Saute 2 tbsp minced garlic and diced scallion for 1 minute, then add in 1 tbsp of cooking wine. Pour in seasoning sauce, bring to boil. Add in prawns, stir to coat prawns evenly with sauce until sauce is thickened.
6 Dish up. Garnish with diced green onion and red chili rings, serve hot.