Tomato Garlic Prawns

Easy. Quick. Delicious. 

I’ve been using the Lee Kum Kee Tomato Garlic Prawns premix for one of our favourite meal of Tomato Garlic Prawns with spaghetti.

Again, you can serve the prawns as a main in a Chinese meal or as what I have done and turned it into an Asian Italian fusion.

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This portion is sufficient for 3 persons with a very generous helping of prawns. If you like it spicy, just increase the amount of chilli sauce or add

Ingredients: 

350g frozen Tiger prawns, shelled

1 onion, cut into wedges or sliced

3 cloves garlic, minced

Sauce:

2 heaped tablespoons tomato paste

2 heaped tablespoons Thai sweet chilli sauce

1 tablespoon corn flour

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup water

Method:

  • Slit the back of the prawns and devein. Pat dry.
  • Mix the ingredients for the sauce together in a measuring cup of bowl. Make sure the tomato paste is completely dissolved.
  • Fry garlic & onion in oil till onion is clear.
  • Add the prawns and fry till reddish orange (which means they are cooked).
  • Add the sauce and stir the prawns to mix well.
  • Remove from heat when the sauce bubbles & thickens.

Tip: Store the balance of the tomato paste in a container. Place clingwrap over the surface of the paste, ensuring the whole surface is covered. This helps prevent mould from breeding and the tomato paste will keep for a longer periof of time in the fridge.

 

 

 

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