After a 'debrief' with my mother (I'd almost perished doing this dish HER way), we both concluded that mine was the safest way to do this dish. But, she'll do it her own way in her own home - which is fine with me 'cos she hates to have me lurking about in the kitchen with her anyway! My mom has her own standards and idiosyncracies - she will NEVER allow her prawns to be shelled or headless. For me, I'm only too happy to dislodge the heads the minute I touch home from the supermarket. I only leave half of the prawns with their heads intact due to the fact that my husband enjoys eating them.
Garlic, ginger, red onion/shallots (cut into small pieces)
Spring onion (chopped)
Mixture of dark soya sauce and some vinegar
A satchet of sugar
A teaspoon of cooking oil
(1) Heat frying pan and add a little cooking oil. Throw in the ginger and garlic bits - fry till fragrant. Add in shallots/onions last.
(2) Throw in the prawns and quickly mix it with the ingredients.
(4) Pour in the dark soya sauce and vinegar. Mix well and turn off flames. you won't want the prawns to be overcooked.
(5) Serve with some spring onion. This dish goes well with steamed rice and soup!
Enjoy pan-fried prawns Mumusings' way:
Eat the entire prawn together with some of the shallots/ginger/garlic!
I hate wasting the gravy of this particular prawn dish. I take pains to swipe
off as much gravy as I can, using the pork from the soup.
All finished... I'm a small eater, don't eat much rice BUT I can finish
up more than 10 prawns on my own.