Spicy prawn

Indo-Chinese ambrosia

Succulent prawns in yummy oyster sauce

Serves 4

Prawns 500 gms

Onion 1 large

Red Bell pepper 1/2 

Green Bell pepper 1/2

Yellow Bell pepper 1/2

Oyster sauce 6 tbsp

Egg 1

Refined Oil 8 tbsp

Refined Oil 1 tsp

Refined oil for deep frying

Corn Flour  4 tbsp

Chilli powder 1 tsp

Chopped Ginger 1/2 tbsp

Soya Sauce 3 tbsp

Dry Red chilli 1

Salt to  taste

Pepper powder 1 pinch

Oil

Take the chilli powder in a small bowl. Heat 8 tbsp oil till it starts smoking. Pour over the chilli powder. You may need to leave the kitchen for some time after this. When it cools down, the chilli powder would have settled to the bottom. Carefully pour out the oil without stirring the chilli powder.

Prep

Wash the prawn. Remove the head, tail and mud vein and wash again. Cut the peppers and onion into squares no smaller than 1 cm. Larger squares look good. Chop the ginger to fine pieces.

Prawn

Take an egg, 1 tsp oil, salt and a pinch of pepper and beat well. Dip the prawns in the batter and pat with corn flour. Each prawn needs to be well covered. Deep fry till light golden. Do not overdo this. It only takes a minute for prawns to be fried. Overcooked prawns become leathery.

Cook

Take the oil we prepared earlier and heat it in a wok. Heat it over the highest flame you have got. When it starts smoking add the ginger and the dry red chilli. After a few seconds add the onions and peppers and stir well. Cook covered for a few minutes. Do not reduce the flame. This needs to be cooked in very high heat. We will try not to cook the veggies to a mush but keep the shape and colour intact. When the pieces are slightly seared add the oyster sauce and stir for a few seconds. Add the prawns and stir for a few seconds till well coated. Add the soya sauce and stir for a few seconds till well coated. Remove from heat. Serve with rice.