Ketchup King Prawn

Prawn or shrimp in Cantonese pronounce “ha”, meaning giggling and chortling, so prawn is a food with good portent, which I like to make during festivals.

I bought some tiger prawn before the Chinese New Year and there are a few leftover, since I had my holiday home. So I would make a finger-licking prawn dish with ketchup. This is a very easy recipe with minimum ingredients and cooking time.

Ingredients –
Tiger prawn, 8, about 50g each;
Garlic, 3 cloves, finely chopped;
Onion, half, about 1/4 cup after finely chopped;
Ketchup, 1/4 cup;
White rice vinegar, 3tbsp;
Light soy sauce, 1tbsp;
Chinese cooking wine, 2tbsp;
Sugar, 2tbsp;
Red chili flakes, 1tbsp, optional.

How to do –
1. Wash the prawns. Cut the shell from their back with a scissor and remove the guts. Don’t remove the shell. Also cut off the legs. In this way, prawn meat can be coated with more sauce;

2. Heat generous amount of oil in hot pan, pan-fry the prawn double-sided till turn golden. At this step, the prawn are not fully cooked. Remove them from the pan;

3. In the same pan, no need to clean, add a little more oil in, and fry the chopped onion and garlic till golden and fragrant in medium high heat;
4. Mix all seasoning ingredients with a little water. Put in the pan and fry till fragrant;

5. Put in the prawns, flip and make sure all prawns coated with sauce, lid covered and let them cook in high heat for 1 or 2 minutes;
6. Sprinkle some chili flakes on then serve.