Today, I am posting a River Prawns recipe using the sauce from my Sweet And Sour Chili Crabs. As some of you may know, that sweet and sour chili crab is probably the most popular crab dish in Malaysia and Singapore. So, do you know the key ingredients needed to make that fantastic sweet, sour, and spicy sauce? Well, it's the good old bottled tomato ketchup and chili sauce condiment you have in your kitchen, believe it or not.
If you can’t get hold of river prawns, then, you can consider using spot prawns instead. These two variety of prawns have a similar texture, the flesh is tender and juicier. Whichever type of prawns you opt to use, make sure you toast some bread or have some steamed rice to mop-up that delicious sauce. Enjoy!
River Prawns With Sweet And Sour Chili Sauce
1 lb River Prawns (8/12 per lb), washed and pat dry
3 cloves Garlic, chopped
1/2 inch Ginger, chopped
1 medium Yellow Onion, diced
8 Thai Birds-eye Chilies, finely chopped
2 Eggs, lightly beaten
Peanut oil for deep-frying
2 Tbsp Rice Wine Vinegar
8 Tbsp Ketchup
3 Tbsp "Maggi" brand Chili Sauce 2 tsp Sugar
1 tsp Corn flour
1 Tbsp Soy Sauce
1 1/2 cup Water
In a large wok over high heat, add enough oil and pan fry the prawns. Then set aside.
Remove the oil from the wok and reserve about 2 Tbsp. Turn the heat on medium and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant.
Then mix in the prepared sauce and bring it to a boil.
Add the prawns and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately!