ingredients

  • 500 g Tiger prawns , peeled and deveined
  • ingredients for the prawn marinade:
  • 1 Tbsp Chinese rice wine
  • 1 tsp Rock salt
  • 2 Tbsps Cornstarch
  • 4 cups Cooking oil for frying
  • ingredients for stir-frying:
  • 3 Tbsps Cooking oil
  • 2 tbsps freshly minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsps Minced green onions
  • 1 tbsp finely minced bell peppers
  • 1 tsp dried chili flakes
  • 1 tbsp cornstarch , dissolved in 2 tbsps water
  • ingredients for the sauce:
  • 1 1/2 cups Chicken stock
  • 3 Tbsps Brown sugar
  • 1 Tbsp Cider vinegar
  • 2 Tbsps Calamansi juice
  • 1/4 cup Soy sauce

steps

  1. Mix all the marinade ingredients. Add the peeled prawns and toss until the prawns are completely covered. Refrigerate for 3 to 4 hours.
  2. In a wok, heat the cooking oil, then slowly drop the prawns and cook until golden. Repeat the motion until all prawns are cooked. set aside.
  3. In a separate saucepan, place ingredients for the sauce and simmer until reduced in half. Set aside.
  4. In another wok, heat cooking oil and sauté the ginger, garlic, minced green onions, bell peppers and dried chili flakes for 5 minutes. once you begin to smell the aromatics, add the fried prawns and coat with the mixture. Transfer the stir-fried prawns into a nice serving dish.
  5. Go back to the sauce, and bring it to a simmer. Add the cornstarch dissolved in water and simmer until sauce thickens. Immediately pour over the stir-fried prawns  and garnish with green onions.