I have said it before and I'm saying again - I hate cleaning prawns. Ahhh!!! time consuming and tedious. Anyway, its good that we don't eat very often, so it's ok. That too is why there's only a handful of prawn recipes in my space. Whenever I peel prawns, the heads and shells are thoroughly washed with lime juice and stored in the fridge. Later or whenever needed, those are used to make broth for dishes like Prawn Mee, Prawn Kuey Teow Soup, Seafood Tom Yam Soup and Mee Rebus.
This prawn dish is made with chillies, oyster sauce and soy sauce. Best eaten, possibly as soon as its cooked and certainly with a plate of rice.
400g medium size prawns - remove head, shell and de-vein but leave the tail on
5 shallots - sliced thinly
4 garlic - sliced thinly
1/2 inch ginger - sliced into thin stripes
3 red chillies - sliced thinly
1 tbsp oyster sauce
1 tbsp dark sauce
2 tbsp water
1 tsp sugar
1/2 tbsp lime juice
4 tbsp oil
Salt for taste (use sparingly)
Coriander leaves for garnishing
When oil is heated, saute shallots, garlic, ginger and chillies.
Add prawns and the rest of the ingredients except coriander leaves.
Cook over high heat until the prawns are pink.
(Note; do not overcook)
Dish out and garnish with coriander leaves.
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