Asian Sour Spicy Prawn

Name: Asian Sour Spicy Prawn
Prep time: 15 s
Cook time: 15 s
Total time: 45 s
Yield: 4
Cuisine: Asian - style
Ingredients: 100 ml MAGGI Oriental Barbecue Sauce,100 ml MAGGI Tomato Ketchup 3.3 Kg,15 gm MAGGI Lime Powder,40 gm Miso Paste,30 gm Sugar,100 ml Water,300 gm Fresh Shell Prawn butterflied,8 gm MAGGI Chef's Secret Seasoning Powder,50 gm Potato Flour,20 ml Cooking Oil,30 gm Minced Garlic,12 gm Sliced Coriander Stem,6 gm Sliced Chilli Padi,Garnish Slice Spring Onion

Preparation time
45 min
Difficulty Intermediate
Number of servings
4

Ingredients

100 ml MAGGI Oriental Barbecue Sauce
100 ml MAGGI Tomato Ketchup 3.3 Kg
15 gm MAGGI Lime Powder
40 gm Miso Paste
30 gm Sugar
100 ml Water
300 gm Fresh Shell Prawn butterflied
8 gm MAGGI Chef's Secret Seasoning Powder
50 gm Potato Flour
20 ml Cooking Oil
30 gm Minced Garlic
12 gm Sliced Coriander Stem
6 gm Sliced Chilli Padi
Garnish Slice Spring Onion

Tools

Preparation

1

Add all the ingredients in Mixing sauce (A) into the bowl, whisking and stirring till you get a good consistency.
2

Add all the ingredients in Marinade (B) into the bowl, keep tossing with prawns til you get a good consistency.
3

Lightly coat prawns with 50 gm potato flour, then deep fry until cooked and nicely coloured. Set aside.
4

Deep fry your coated prawn in 200 DegC oil for a few mintues (Deep fry till golden brown).
5

Heat-up the wok with oil (item 1) at medium-low heat.
6

Sauté garlic with mince shallot until fragrant, then add (item 3 and 4) stir fry for 1-2 minutes till fragrant.
7

Add mixing sauce (A) 180 gm, turn to medium-low heat and boil for a minute.
8

Add crispy prawn and gently tossing with sauce together.
9

Garnish with spring onion and serve hot.