Black Pepper Prawns

Ingredients:

250 g prawns, cleaned and pat-dried with shell on
1 tbsp butter
1 shallot or onion, finely chopped
1/2 tbsp preserved soya beans, mashed
1 tbsp dried prawn, soaked, drained and finely chopped
2 tsp freshly grounded black pepper
1 tsp garlic powder
1/4 cup curry leaves
2 tbsp dark soy sauce
1 1/4 tbsp brown sugar
1 tbsp oyster sauce
20 mL water
oil for deep-frying

Method:

In a pan or wok, heat oil to shallow-fry or deep-fry prawns till fairly pink and half cooked.

Dish up, drain off excess oil on paper towel.

Add butter to hot wok, stir-fry onion till fragrant and begin to be golden yellow (about 4-5 minutes).

Add mashed soy beans, dried prawns, black pepper, garlic powder and curry leaves, stir-fry till fragrant for another 2-3 minutes.

Add prawns, dark soy sauce, sugar, oyster sauce and water, stir-fry till prawns are fully cooked and dried.

Serve hot with noodles or rice.