Our family loves garlic, maybe except for my husband. My daughter especially love it. She can munch on fried garlic on its own. :P
Every time I cook this, my daughter will eat all garlic on the prawns followed by the other part of the prawn, leaving behind a small ball of white prawn meat. :P Bad habit!! I'll have to coat it with the garlic bits then she will finish it. So I had to cook it with lots of garlic. Otherwise it won't be enough for her.
Ingredients:- 300g Prawns, shelled and deviened
- 10 clove Garlic, minced
- 1/2 tablespoon Chinese Cooking Wine
- 1/2 tablespoon Sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoon Cornflour
- 3 tablespoon Oil
How to do it:- Marinade prawns with Chinese cooking wine and sugar for 30 minutes.
- Heat oil in wok.
- Add garlic when oil is slight hot.
- Fry garlic in low heat till lightly brown.
- Drain and set aside.
- Meanwhile, drain prawns from the liquid.
- Add salt and cornflour.
- Mix well.
- Shallow fry prawn in hot previously use to fry the garlic.
- When the prawns is 80% cooked, drain.
- Leave about 1/2 tablespoon of oil in the wok.
- Return the prawns and garlic to continue cooking till prawns are completely cooked.
- Dish and serve.
Note:- The oil must not be hot when frying garlic. Otherwise the garlic will burn too fast.
- If you want to add curry leaves, like what I did, fry them only after frying the garlic.
- You must work fast, when returning the prawns and garlic back to continue cooking. This is to make sure the garlic will not get burnt and the prawns can be will coated with the garlic.
- You can replace salt with chicken seasoning powder for more flavour (MSG loaded mah.).
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