Tested Recipe Adapted from Agnes Chang
500g big prawns, trimmed, washed and drained
3 tbsp corn flour
5 cups oil for deep-frying
2 tbsp chopped garlic and shallots
5 chilli padi, chopped
1 tsp salt
½ tsp pepper
2 tbsp Chinese cooking wine
Some chopped spring onion and red chilli
- Heat up oil until smoky hot. Sprinkle corn flour over the prawns, coat evenly and put into the hot oil. Deep-fry for about 1 minute, dish and drain.
- Leave 1 tbsp oil in the frying pan, saute chopped garlic, shallots and chilli padi till fragrant. Add prawns and mix well.
- Sprinkle salt and pepper at the side of the frying pan, stir and fry the prawns to mix in salt and pepper.
- Lastly, sprinkle wine and stir well with prawns. Dish onto a serving platter, garnish with chopped spring onion and red chilli. Serve hot.