SPICY SINGAPORE SEAFOODS
Ingredients:
½ kilo prawns
¼ cup vegetable oil
3 cloves garlic, crushed ¼ cup tomato sauce
1 tsp. sesame oil
2 tbsp. sugar
1 tsp. hot sauce
2 tbsp. light soy sauce
1 thumb-size ginger, sliced
2 red chili, see led and sliced
1 tbsp. Worcestershire sauce
1 ¼ cup water
2 tbsp. cornstarch dispersed in a small amount of water
Pinch of seasoning
Salt to taste
Coriander leaves for garnishing
Wash, cut off whiskers, legs and tails of prawns but do not shell.
Drain.
Heat oil and fry garlic until fragrant.
Add prawns and fry until slightly cooked.
Add the rest of the ingredients except the cornstarch.
Cover for 10 minutes.
Add thickening and bring to boil.
Dish out and garnish.
Serve hot.
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