- 500gm large prawnsDevein with head and shell intactPat dry and marinate with2 tabsp mirin1 teasp salt2 tabsp cornflourMix thoroughly and set aside for 30 mins3 sprigs curry leaves. Remove stems2 cloves garlic – chopped1 chilli - diced1 tabsp black peppercornsGrind briefly to get a mix of coarse and fine black pepperDry roast in a pan until fragrantSet aside
- Remove prawns and put on top of paper towel to soak up residual liquidHeat oil for deep fryingDeep fry prawns under medium to high flameRetrieve prawns when they turn golden/red color. Set aside.Heat 1 tabsp oil under medium flameAdd oil into wokAdd garlic, chilli and curry leaves. Stir brieflyAdd in black pepper1 teasp soya sauce1 tabsp oyster sauce1 tabsp sugar1 tabsp dark soya sauce3 tabsp water Stir until the sauce starts to bubbleAdd in prawns and stir to coat them with the sauceAdjust flavor to suit personal tasteThicken sauce with cornflour solution, if necessaryTransfer on to a serving plateSprinkle chopped spring onions for presentation.Serve.
Product used in recipe
- Obento - Mirin Seasoning