This is a sweet, tangy, and sticky Zesty Ketchup Prawns dish. Shelled prawns with their tails intact are preferred for this recipe. This is best served with plenty of steamed rice, and they are really finger licking good!
Zesty Ketchup Prawns
1 lb/454 g Large Peeled White Prawns
2 Cloves Garlic, peeled and chopped
½ inch/about 2 tsp of Ginger, peeled and finely chopped
1 Jalapeno/Green Chili, seeded and finely chopped
1 Small Red Onion, peeled and finely diced
1 Tbsp Indonesian Kicap Manis
½ Cup Tomato Ketchup
2 tsp Red Chili Flakes
1 Tbsp Sugar
A few Grind of Black Pepper
3 Tbsp of Water
Sea Salt, to taste
4 to 5 Tbsp Peanut Oil
Heat the oil in a large wok or skillet over high heat. Pan-fry the prawns in batches until cooked. Remove the prawns and set aside. Leave about 1 ½ Tsp of the oil in the wok. Cook the garlic, ginger, chili, and onion over moderate heat until the mixture is fragrant and sticky.
Mix in the Kicap manis, ketchup, chili flakes, sugar, black pepper, water and give it a quick stir. Add in the prawns and stir until all the prawns are coated with the sauce. Season with sea salt if necessary. Transfer the prawns to a serving plate and serve immediately.