Smoky Wok

The sweetness in this dish comes from mirin and the spice from cili padi (or bird's eye chillis). You may remove the seeds from the chillis and soak in cold water for a few minutes to lessen the spice but still retain the fragrant aroma of the chillis in your dish. I like to use mirin to substitute for sugar as I think it produces a richer flavour. The prawns are first coated then fried, when they are almost cooked, drain and add the sauce ingredients.



Ingredients:

15 medium-large sized prawns
flour or tapioca flour to coat
1 tsp rice vinegar (or substitute with regular vinegar)
1 tbsp mirin (or you may substitute with sugar)
Pinch of salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 stalks of green onions, chopped (save the green parts for garnish)
4-6 chillis
1/2 tbsp slivers of fresh young ginger
2 cloves garlic, sliced

Method:

First, use a pair of kitchen scissors to cut across the body of the prawns making a slit on top of the prawns. Next, simply dip the prawns in flour or alternatively sprinkle tapioca flour on top of the prawns. Fry in medium heat oil for about 2-3 minutes. Now, drain the oil and save about 1 tbsp of the oil in the wok.

Fry the green onions, ginger, chillis and garlic till fragrant. Take care to turn the heat to medium to ensure the garlic does not get burnt. Next, add the vinegar, mirin, light soy sauce and dark soy sauce and a pinch of salt. Throw in the previously fried prawns and stir around to coat evenly. You may add more sugar if you find it not sweet enough.

Click here for Crispy Prawns with Lotus Seeds Recipe