Chilli Prawn, cousin to Chilli Crab

I have never attempted cooking crabs before, so I decided to make a prawn version of chilli crab. There are many versions of chilli crabs out there, and so, it's a matter of preference whether you want it more eggy, starchy, soupy, dry, spicy etc. The one I've made here is pretty thick and eggy (as I used one whole egg), so adjust the quantity of eggs and starch used to suit your preference. I also found that the use of the correct sweet chilli sauce (I used Lingham's Chilli Sauce, as suggested by Rasa Malaysia in her chilli crab recipe) is essential in bringing out the true flavours of this dish.

Here is the recipe for chilli prawns:

Chilli Prawn Recipe

Ingredients

500g large green/king prawns, shell and head intact, deveined

2 tbsp cornflour

3-5 cili padi / bird's eye chillies, chopped

A handful coriander leaves, chopped

Blend these ingredients together:

5 cloves garlic

1 shallot

1/2 inch ginger

Sauce:

4-5 tbsp tomato sauce

1/2 tbsp sugar

1 tbsp chinese cooking wine

1 1/2 tbsp sweet chilli sauce (Thai sweet chilli or Lingham's Chilli Sauce)

1 cup water mixed with 1 tsp chicken stock powder

Dash of pepper

1/2 egg (or 1 small egg), beaten lightly

1/2 tbsp tapioca starch or cornflour mixed with 2 tbsp water

Method

1. Pat dry the prawns and lightly toss in cornflour. Heat up oil in wok and fry on high heat until almost cooked. Transfer onto a plate.
2. Heat up oil in wok and fry the chopped garlic, shallots, ginger and chilli until fragrant. Add sauce ingredients and bring to boil. Check for seasoning and add salt if necessary.
3. Add the starch/cornflour mixture and bring to boil. Add in the prawns and mix through quickly for about 1-2 minutes, taking care not to overcook. Quickly stir and disperse the eggs into the sauce until cooked. Dish out, garnish with chopped coriander, and serve hot with buttered toast or a crusty loaf.