Ingredients 1 lb River Prawns (8/12 per lb), washed and pat dry 3 cloves Garlic, chopped 1/2 inch Ginger, chopped 1 medium Yellow Onion, diced 8 Thai Birds-eye Chilies, finely chopped 2 Eggs, lightly beaten Peanut oil for deep-frying Sauce 2 Tbsp Rice Wine Vinegar 8 Tbsp Ketchup 3 Tbsp "Maggi" brand Chili Sauce 2 tsp Sugar 1 tsp Corn flour 1 Tbsp Soy Sauce 1 1/2 cup Water Method In a large wok over high heat, add enough oil and pan fry the prawns. Then set aside. Remove the oil from the wok and reserve about 2 Tbsp. Turn the heat on medium and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant. Then mix in the prepared sauce and bring it to a boil. Add the prawns and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately! |