Sweet & Sour Prawn

Prawns from Kota Marudu continues...

After a week, I remembered that I still have another 1kg of prawns from Marudu. Well, I decided not to do a rush job for this one & made it into a classic chinese style cooking.

Prawns ½ kg
2 Chopped Tomatoes
1 Chopped Green capsicum
Salt & pepper

Sauce:
Tomato Sauce
Sugar - 1 Teaspoon
Vinegar - 2 Chinese Spoon
Cornstarch

First, add constarch & salt to prawns plus a little water for the prawn batter. Deep/shallow fry the prawns for 7 minutes & put aside on a paper towel to absorb all oil.

As for the sauce, add garlic on a hot cooking pan with minimal oil. Add tomatoes/capsicum & stir. Then, add tomato sauce/sugar/vinegar/constarch (diluted) & allow the sauce to thicken.
Add some water if needed. When the sauce is ready, put all the prawns in for just a quick toss and turn before serve.

Serve 4