12 large tiger prawns (heads and tails left intact but bodies peeled and deveined)*
1 cup roughly chopped mild red chillies
6 garlic cloves, roughly chopped
2 red Asian shallots, roughly chopped
2 tbsp finely chopped ginger
¼ cup tomato ketchup
1 tbsp soybean paste*
2 tbsp sugar
1 tsp sea salt
3 tbsp vegetable oil
1 tbsp corn flour (cornstarch) mixed with 1 tbsp of water
1 egg, whisked
Finely sliced spring onion (scallions) to serve
Place the chillies, garlic, shallots and ginger in the bowl of a food processor and pulse until the ingredients are finely chopped. Set aside for later.
In a large bowl, combine the tomato ketchup, soybean paste, sugar, salt and 1½ cups of water. Set aside for later.
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chilli mixture and cook for 10 minutes, stirring constantly until the shallots are translucent and the mixture no longer tastes ‘raw’. Turn the heat up to high and then add the tomato ketchup mixture. Simmer for 2-3 minutes to allow the flavours to infuse. Then add the prawns and toss to coat. Cover with a lid and cook for 5-6 minutes or until the prawns are just cooked. Pour in the corn flour mixture and cook, stirring for another minute or until the sauce is thick. Then drizzle in the egg. Stir to mix the egg through the sauce. Transfer the prawns and the sauce to a serving plate. Top with the spring onions and serve.
- You can also use 800g/1.7 lb peeled and deveined prawns/shrimp (no heads or tails). But if doing so, use fish or chicken stock instead of the water for the sauce.
- Soybean paste is available from Asian supermarkets. You could also use 1 tbsp of miso paste if unavailable.