Pik Fong Tong Style Sautéed Prawns
Want restaurant-crispy prawns at home? The secret is a light flour coating and smoking hot oil. This Pik Fong Tong recipe uses just 12 ingredients and one…
Servings: 4 servings
Calories: 450kcal
Equipment
- scissors
- wok
Ingredients
- 12 fresh tiger prawns
- 2 cups oil
- 30 g white flour
- 5 g curry leaves
- 10 g dried chilli , cut into 1-cm pieces
- 5 g chopped chilli padi
- ½ tsp chopped onion
- ½ tsp chopped garlic
- 2 tsps XO sauce
- 10 g ready-fried garlic
- 20 g sliced almonds
- PInch of salt
- 10 g white sugar
Instructions
- Clean and shell prawns, leaving heads and tails intact. Using a pair of scissors, cut the tips of heads and tails. Set aside.
- Heat oil in a wok over a high fire. Meanwhile, sprinkle flour over prawns. Mix well to coat prawns evenly.
- When oil is smoking hot, add prawns. Cook for 1 to 2 mins until prawns are crispy. Remove and set aside. Drain oil, leaving only 1 tsp oil in wok.
- Add curry leaves to hot wok, stir-fry gently then add dried chilli and chilli padi. Stir-fry to mix well. Add onion, chopped garlic and XO sauce. Stir-fry until oil is absorbed, and ingredients crisp and fragrant.
- Bring prawns back to wok. Mix ingredients well. Add seasoning. Toss to mix well. Sprinkle fried garlic and almonds over. Dish out and serve.