Dry Fried Prawns is a Chinese Malaysian/Singaporean influenced dish. Do not underestimate the mildness of the combination of the chilli and tomato sauce as this really complements the sweetness of the prawns.
For the best results, choose a medium to king size prawns and leave the shell on as it retains the flavor better. In fact, if you know how to appreciate the prawn head, by all means keep the prawns intact instead of removing the head. Most seafood lovers know exactly where to suck on the head to get the maximum satisfaction and enjoyment.
I would recommend leaving the shell on even though it will be a lot messier to eat because cooking it this way means that the flavor is retained and it is definitely finger licking good.
From The Thai Kitchen:
* 700g prawns without heads (with shells)
* cooking oil
* 4 cloves garlic (finely chopped)
* 2 cm ginger (finely chopped)
* 2 red and green chillies (diced)
* curly spring onions (for garnishing)
* 1 tbs chinese wine
* 2.5 tbs light soy sauce
* 1 tbs sweet chilli sauce
* 2 tsp sugar
* 1 tbs tomato ketchup
* 1/4 tsp potato flour
1. Prepare prawns as stated above
2. Mix the sauce ingredients
3. Cook the prawns in hot oil for about 20-30 seconds on each side and leave aside on a plate
4. Leave 2-3 tbsp of oil in the wok to fry garlic, ginger, chilli and the white part of the spring onions
5. Return prawns to the wok
6. Lower heat and sautee the prawns for 30 seconds on each side
7. Then pour sauce ingredients back into the wok and toss the prawns until sauce is absorbed.
8. Serve on to a serving plate and garnish with spring onions
9. Finally, serve hot with jasmine rice and enjoy !