Stir fried prawns with dark sauce - 干煎虾碌

I am so missing this dish ! I first tried this when I was in Malaysia, the sauce is simply addictive, making one goes for more than just a piece.

I have been sitting on this for the longest time and best part of it is, I have to admit am lazy ...hence I went for the easy way out. I spotted one of the stalls at the wet market selling the sauce in packs. It costs $2.30 per pack. I just grabbed one pack and tossed 15 glass prawns in.

I did not deep fried the prawns, as I dreaded to mop oily floors. I trimmed off the legs while Xav helped to cut off the antennae.

I marinated with a dash of salt and grounded black peppercorns, baked in the oven until 3/4 cooked.
I removed it from the oven and submerged them in a bowl of ice water. Why would I want to do that ? Go ahead and give a try, this method actually allow the prawns to have the "crunchy" feel(as if it can bounce in your mouth) when you sink your teeth in.

Another method apart from running the prawns under cold running water, you could try this :
- Marinate with egg white, tapioca flour and baking soda (A process of coating with starch) Both egg white and baking soda are at alkaline level of PH 8. Tap water is often at PH 9.

So now you know the secret behind having crunchy, bouncing prawns, it's actually the alkaline level that makes the difference !

I drained away the water, pan fried the prawns till golden brown and served the cooked  prawns aside. Then, I stirred fry some minced garlic and added in the sauce. When it was heated up, I tossed in the prawns and coated every piece with the sauce and served !

This has earned me praises from Xav again. Then he posed me this question, "mummy, why didn't you go and work as a chef, your cooking is really yummy ?" (He hasn't know that his mummy was never a kitchen person until he came into my life. )

My replied to him was, I chose not to work but to look after him and Vera,  which set him bouncing off happily !

Do give this simple dish a try !

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