Preparation: 15 mins
Cook: 25 mins
Serves: 6
1 1/2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
1 cup oil
1 kg large prawns, trimmed
4 tomatoes, cut into wedges
6 tbsps tomato ketchup
1/4 cup water
1 tsp salt
1 tsp sugar
Chinese celery, to garnish
Rempah (ground into fine paste):
15 dried chillies, soaked in warm water for 15 mins and drained
15 shallots
6 cloves garlic
2 cm belacan or shrimp paste
3 cm lengkuas or galangal
Method:
1. Heat oil in wok and when hot, deep-fry prawns for 2 mins. Remove and set aside
2. Drain oil from wok, leaving about 4 tbsps oil to stir-fry the ground ingredients for another 5 mins
3. Add KNORR Seasoning Powder, tomatoes, ketchup and water. Simmer for 3 mins, then add fried prawns. Mix well and season with salt and sugar. Serve hot, garnished with Chinese celery
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