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Add eggs on to the gravy in a circulation mode so the eggs spread evenly mixed well.
Add in cornstarch solution mixed until well combine.
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| Sweet and sour gravy |
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| Crispy Prawns |
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Add in crispy prawns, sprinkle chinese parsley mixed well and dish up to serve.
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DEEP FRIED PRAWNS IN SWEET AND SOUR SAUCE
Ingredient - Prawn.
10 prawns (wash trimmed and patted dry)
1 teaspoon salt
3-4 dashes of white pepper
150 g tapioca flour
500 ml cooking oil
Direction -FRYING PRAWN
Marinate prawns with salt, with pepper till well combine for 10 minutes
Sprinkle tapioca flour till well coated. Set aside to marinate for 5 minutes.
Sprinkle 2nd layer of tapioca flour again till well coat. Set aside to marinate for 10 minutes.
Heat up a wok with sufficient cooking oil and deep fried until golden crispy.
Dish up.
Ingredient A (To blend)
6 fresh chili seeded & sliced
3 cm ginger peel & julienned
6 sliced garlic cloves
30 ml water (Add minimal but sufficient water so as it will blend smoothly)
Ingredient B (Seasoning)6 fresh chili seeded & sliced
3 cm ginger peel & julienned
6 sliced garlic cloves
30 ml water (Add minimal but sufficient water so as it will blend smoothly)
4 tablespoon tomato sauce
2 tablespoon chilli sauce
2 tbsp Lea and perrins worcestershire sauce
1- 1/2 tablespoon Oyster sauce
2 tablespoon white vinegar
20 gram chopped palm sugar
300 ml plain water
2 eggs lightly beaten
C - Cornstarch solution
2 teaspoon cornstarch
3 tablespoon water
Chopped Chinese parsley
Direction
Heat up oil a wok
Add ingredient A, saute till fragrant.
Add in ingredient B mix till well combine, allow it to simmer for 5-10 minutes
(Taste still can be adjust + - according to own preference at this point)
Add 2 beaten eggs on to the gravy in a circulation mode so the eggs spread evenly mixed well.
Add in cornstarch solution mixed until well combine.
Add in crispy prawns, sprinkle chinese parsley and mixed well.
Dish up to serve
