When the going gets tough, the tough gets going yea. What say you? Unless your life is perfect. Mine has never been and I know it will never be. Nevertheless, being positive and being motivated is the biggest key to tuning our imperfect daily hustle-bustle. But bubble did burst when I least expected, still, come whatever, I bubbled up to make this bubbling with dried prawns, soy sauce, curry leaves and pantry friendly ingredients Kam Heong Prawns (Prawn Devil Curry, Prawn Sodhi & Fried Prawn Wanton). The biggest seller at Chinese eateries, especially for the Indians because over and over they are comfortable eating the same dishes over and over again (Hokkien Mee, Chilli Honey Clams, Egg Fish Roll & Minced Chicken Soup). Try calling for a new dish they have not tasted. You know what will happen? They will put a long face as though they can't watch Tamil movies anymore. Sad case. That's why Chinese eateries are making a killing from these Indians, Even non-tastily stir fried Kam Heong Prawns will still bring a broad smile on their faces. God have mercy. I'm going now. I know whats gonna happen to me if those Indians read this recipe, worst still if they know where is my house. Please don't tell them okay? Sure, I trust all my Indian friends. Otherwise, how can we be Indians right? Take care.
2 tbsp dried prawns - soaked in water for 10 mins and drained off.
5 shallots - sliced thinly
4 garlic - chopped
5 to 6 birds eye chillies - sliced into smaller pieces(alternatively; red chillies)
1/2 tbsp dark soy sauce
2 tbsp oyster sauce
3 sprigs curry leaves
1 tsp brown sugar
3 tbsp oil
Salt to taste (use sparingly as soy and oyster sauce are salty too)
In heated oil, fry dried prawns until crispy and crunchy.
Add shallots and garlic, saute for a couple of seconds. .
Put in prawns; add soy sauce, oyster sauce, sugar and salt.
Stir and cook prawns till tender.
Finally, add curry leaves and chillies.
Quickly stir and remove from heat.