Ingredients:
500 gr Prawns/Udang , wash
Oil to saute
40 gr Garlic/Bawang Putih, thinly slice
30 gr Spring Onion/Daun Bawang, slice
3 tbsp Chilli Paste/Cabe Merah Giling
1 tbsp Tomato Paste/Pasta Tomat
2 tbsp Tomato Ketchup/Saus Tomat
2 tbsp Chilli Oil/Minyak Cabai
2 tbsp Oyster Sauce
little water
little salt, sugar, pepper
1 tsp Sesame Seed Oil
2 tbsp Chinese Wine/Xiaoxing Angciu
Little bit dissolved Corn Flour
200 gr mix Red, Green & Yellow Paprika for colour, cut stripes
Methode:
Saute garlic and spring onion until fragrant and add in chilli paste, prawns, little water so the sauce can be more later, stir until cooked then add in tomato paste, tomato ketchup, chilli oil, oyster sauce, little salt, sugar and pepper then thickened a bit with dissolved corn flour (not too thick please..!!)
When almost finnish add in all the paprika and chinese wine at last and use high flame if possible to catch the fire...can use cognac for more great flavour.
Serve while it's hot and can be garnish with coriander leaves or sping onion slices.
Do it fast with high flame if possible...::))
