Fried Prawns Tomato Sauce
Easy
Crispy pan-fried prawns glazed in a sweet and tangy tomato sauce, perfect for a festive and impressive dinner.
Cooking Steps
11
STEP 1 OF 11
Trim Prawn Spines
YouTubeHappy Amy
Open on YouTube ↗Use scissors to snip off the sharp tip and legs from each prawn's head.
STEP 2 OF 11
Devein the Prawns
YouTubeHappy Amy
Open on YouTube ↗Pull out and discard the dark digestive tract from each prawn.
STEP 3 OF 11
Butterfly the Prawns
YouTubeHappy Amy
Open on YouTube ↗Snip along the back shell and score the flesh lightly to open each prawn.
STEP 4 OF 11
Chop Aromatics
YouTubeHappy Amy
Open on YouTube ↗Mince garlic finely, dice ginger into small cubes, and cut spring onion into sections.
STEP 5 OF 11
Mix the Sauce
USES
Ketchup (2 tablespoon)·Light Soy Sauce (1 tablespoon)·White Sugar (0.5 tablespoon)·Water (110 ml)
YouTubeHappy Amy
Open on YouTube ↗Combine ketchup, soy sauce, sugar, and water together in a small bowl and stir well.
STEP 6 OF 11
Fry Prawns First Side
USES
Tiger Prawn, trimmed, butterflied (640 gram)
YouTubeHappy Amy
Open on YouTube ↗Heat oil over medium-high heat, add prawns in a single layer, and fry for 30 seconds.
STEP 7 OF 11
Flip and Fry
YouTubeHappy Amy
Open on YouTube ↗Turn each prawn over and fry the other side for 30 seconds, then remove from pan.
STEP 8 OF 11
Sauté Aromatics
USES
Garlic, finely minced (3 clove)·Ginger, finely diced (as needed)
YouTubeHappy Amy
Open on YouTube ↗Reduce to medium heat, add oil, then fry garlic and ginger until golden and fragrant.
STEP 9 OF 11
Add Sauce and Water
YouTubeHappy Amy
Open on YouTube ↗Pour in the prepared sauce, then add water to prevent it from drying out.
STEP 10 OF 11
Return Prawns to Pan
YouTubeHappy Amy
Open on YouTube ↗Add the fried prawns back into the sauce and cook each side for about 20 seconds.
STEP 11 OF 11
Add Spring Onion
USES
Spring Onion, cut in sections (1 bunch)
YouTubeHappy Amy
Open on YouTube ↗Toss in spring onion sections and stir constantly until the sauce thickens and coats the prawns.
Did this recipe work for you?
Tastes good?
Easy to follow?