Cooking Instructions
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Step 1
In a mortar & pestle, add
Red Chili Peppers (5)
,
Garlic (10 cloves)
,
Shallots (6)
, and
Fresh Ginger (1 piece)
. Using a pinch of
Salt (to taste)
as an abrasive agent, pound until a rough paste forms. Set aside.
Step 2
In a separate bowl, whisk to dissolve the
Miso Paste (1 Tbsp)
in
Water (1 cup)
, then combine
Ketchup (1/4 cup)
and
Granulated Sugar (1 1/2 Tbsp)
to make the sauce. Set the sauce aside for later use.
Step 3
Using a wok over medium heat, pour in
Vegetable Oil (3 Tbsp)
and add the chili paste. Fry the paste for approximately 10 minutes until the "rawness" of the aromatics has cooked out. Your paste will be done when the shallots become translucent and the oil turns a red hue.
Step 4
Turn up the heat to high and add the sauce to the wok. Allow the mixture to boil for 5 minutes to melt the flavors. Taste and adjust for salt.
Step 5
Add in the
Tiger Prawns (1 lb)
and stir. Allow the prawns to simmer in the sauce for an additional 3-5 minutes for the flavor to infuse.
Step 6
When the prawns are almost cooked, add
Egg (1)
in swirls and stir gently. As the egg curds form, turn down the heat to low and gradually add a tsp of
Corn Starch (1 Tbsp)
slurry at a time, adjusting for consistency.
Step 7
Ladle out the prawns and sauce onto a serving plate, and serve with
Spring Onions (1 stalk)
and
Chili Pepper (1)
as a garnish.
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