1 kg big prawns – trimmed off peelers
1 tbsp chopped coriander leaves
1 red chilled – minced coarsely
4 cloves garlic- minced
1 tbsp oil
Sauce Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp honey
21/2 tbsp brown sugar
1 tbsp black pepper -coarsely pounded
1/2 tsp salt
1/2 tbsp tamarind paste (mixed with 1 tbsp water)
1 tsp corn flour
1) In a deep mixing bowl, marinade prawns with sauce ingredients, covered and refrigerate in the fridge for 2-4 hours.
2) Heat oil in a wok, saute garlics and chillies till fragrant, add in the prawns mixture. Covered and cook over low medium heat till prawns turns pinkish. Add some water if you prefer more gravy. Adjust taste to your preference.
3) Dish to a serving plate and topped with chopped coriander leaves. Serve hot.