Have you ever been to a Chinese tai-chow (wok fry) restaurant while you’re in Malaysia or Singapore? If you have, you’ll definitely click with what I’m talking about. There’s no air like those you find in an upmarket place. Basically, you get what you see and it’s all about good casual honest simple food serve on cheap aluminium plates.
The prawn dish represents all that I’m missing from Chinese tai-chow dinners. We have a few favourite Chinese tai-chow restaurants that we always go and if my dad likes it, he will return week over week over week… My dad, particularly, has (super) high standards on quality and flavour. I’m glad I take after dad’s foodie blood 🙂
So, if you ever go to Malaysia or Singapore, you must eat at these restaurants because I’m very very sure, you will like them a lot. It’s very easy to spot the exceptionally good ones, because well, they are always pumped with diners and queues of a mile long.
The tomato sauce prawns is a memorable dish to me because it transported me back to Malaysia. When making the dish, you must keep the prawn shells and heads on (no matter how much you dislike them) because they keep the meat moist and preserve the prawny flavours. Apart from that, I like to lick up the sauce around the prawn shells 🙂 If you love sauce, double (or even triple!) the sauce recipe because that sauce is really really really goooooood!
Tomato Sauce Prawns (adapted from Boon’s Little Kitchen)
Serves 4 as part of shared meal
500 g tiger prawns or medium-size prawns, rinse & trim off feelers and devein
1 tbsp minced garlic
1 tbsp minced ginger
1 long red chilli, seeded & chopped
1 tbsp diced spring onions, for garnish
3 tbsp tomato sauce
2 tbsp plum sauce
1/2 tbsp oyster sauce
1 tbsp sugar
1/4 tsp salt
3 tbsp water
1. Dab a little corn flour on cleaned prawns. Set aside. Heat a wok on high heat and deep fry the prawns very quickly for approx 1/2 – 1 minute. Drain and set aside.
2. Leave 1 tbsp oil in the wok. Saute garlic, ginger and chopped chillies until fragrant. Add in the sauces, sugar, salt and water and mix well. Once the sauce bubbles, mix in the fried prawns. Stir them around so the prawns are well coated with the sauce.
3. Dish up and serve immediately with warm steamed rice.