1 kg Medium/large prawns – cleaned and deveined
(marinated with 1 tsp turmeric powder, a bit of salt and corn flour for 20 minutes)
3 sprigs curry leaves
1 big onion – sliced
11/2 tomato – quartered
1 tbsp dried shrimp – soaked and pounded
Salt & sugar to taste
2 fresh red chilli – sliced
Juice of 1 lime
1 tbsp oyster sauce
11/2 tbsp Fenghe dark sauce
1 tbsp Fenghe light soy sauce
2 tbsp honey
4 cloves garlic
1 inch ginger
1 sprig curry leaf
2 tbsp chilli paste
1) Heat enough oil in wok and fry marinated prawns till 1/2 cooked, dish out and set aside.
2) Use 2 tbsp of oil (from frying the prawns) in wok and saute sliced onion, curry leaves and dried prawns till soft and fragrant. Add in blended ingredients and saute till aromatic and oil separate.
3) Season with juice of 1 lime, salt and sugar, stir to combine and simmer till sauce thickens. Taste accordingly and adjust to your preference. (add more water if sauce is too thick). Add in fried prawns and toss briskly to well combine with the sauce.
4) Dish out to serving plate and serve hot.