Ingredients:
- Large prawns – 12
- Corn starch – ½ cup
- Oil to shallow fry the prawns
- Kashmiri chillies – 3 – 4, soaked in water for 30 minutes
- Garlic flakes – 4
- Ginger – ¼”
- Honey – 2 tablespoons
- Soy sauce – 1 tablespoon
- Vinegar – 1teaspoon
- Finely chopped Garlic – 2 tablespoons
- Tarvoti chillies or Bird Eye chillies – 2, sliced thin
- Spring onion, green parts only – 3, cut into 1″ pieces
- Water/ Prawn stock – 1½ cups or more depending on how saucy you want it.
- Salt to taste
Method:
- Grind together the soaked, drained chilli’s, garlic, ginger, honey, soy sauce and vinegar to a very fine paste.
- Marinate the prawns with 1 to 2 teaspoons of the ground paste and a little salt. Set aside for half an hour.
- To a deep frying pan on medium heat, add oil. Shake off excess marinade, dredge the prawns in corn starch and shallow fry them until golden brown. Set aside.
- Make a corn starch slurry with the left over corn starch from frying the prawns, any left over marinade and set aside.
- Pour out all but 2 tablespoons of oil from the frying pan.
- With the pan on medium heat add in finely chopped garlic, fry until fragrant and then mix in the rest of the ground chilli paste. Fry the paste until it turns a deep red.
- Stir in the water, corn starch slurry and sliced Tarvoti chillies. Cook until the sauce turns thick enough to your liking.
- Slide in the fried prawns and cook for a minute or two.
- Serve garnished with roasted sesame seeds and Noodles.
Notes:
- Feel free to add other vegetables like pak choi, spinach, zuchini, red and yellow peppers, tofu.
- You can substitute honey with 1 tablespoon of jaggery or raw sugar.
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