Description: Starter
Serves (people): 2 guests
Preparation time: 20 min
Cooking time: 5 min
Chef’s name: MANISH MEHROTRA (read about Manish Mehrotra)
INGREDIENTS
UNSALTED BUTTER: GMS 05
SZECHUAN PEPPER: GMS 02
CHOPPED GARLIC: TSP 01
CHILLI FLAKES: TSP ½
OYSTER SAUCE: TSP 02
DARK SOY: TSP 01
DEMERARA SUGAR: TBS 02
KING PRAWNS (U6): NOS 04
TEMPURA BATTER: TBS 02
FRIED GARLIC: FOR GARNISH
VEGETABLE OIL: FOR FRYING
METHOD
- CLEAN PRAWNS, COAT IN TAMPURA BATTER AND DEEP FRY TILL DONE (4MIN), KEEP ASIDE.
- HEAT BUTTER IN A PAN, SAUTE GARLIC AND SZECHUAN PEPPER.
- ADD CHILLI FLAKES.
- ADD DEMERARA SUGAR ALONG WITH 20 ML OF WATER AND MIX WELL.
- ADD OYSTER SAUCE AND DARK SOY.
- ALLOW THE MIXTURE TO CARAMALISED.
- ADD FRIED PRAWNS COAT WELL IN SAUCE.
- SERVE HOT, GARNISHED WITH FRIED GARLIC.

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