INGREDIENTS:

12 large prawns (shell on)
4 tbsp tapioca flour
2 egg whites, whisked
3 cups cooking oil
Fresh coriander, to garnish

Sauce-
3 tbsp fried shallots
4 tbsp chilli sauce (Sriracha or similar)
1 tbsp garlic, minced
1 tsp belacan (shrimp paste) powder
1 tbsp ginger, minced
½ tbsp chicken stock granules
4 tbsp sugar
3 tbsp tomato sauce
100 ml water
1 tbsp soya sauce
1 tsp lemon juice
2 eggs

METHOD:

1) Heat oil in a deep pan / wok. Clean and devein the prawns, coat in whisked egg whites, drench in tapioca flour, deep fry for 1 minute or until they just change colour. Remove from pan and set aside.

2) Heat 1 tbsp of oil in pan; add all sauce ingredients except eggs. Simmer for 3 minutes or until everything is dissolved / mixed through. Add the prawns back into the pan and coat with the sauce.

3) Remove from heat. Crack 2 eggs, mix quickly, then pour sauce over prawns.

4) Garnish and serve!

Print PDF

The post How to Cook Sambal Prawns – Everyday Gourmet TV first appeared on Jackie M..