for 2 servings
Instead of using the common chili sauce, I will choose the sriracha to replace it because it is hotter than that! But why don’t just use the whole chili? Well, i don’t like to bite the chili sometimes. The umami flavour of the prawn, egg and tomato is surprisingly a very good combination. The spiciness of sriracha and the sourness of tomato balance each other. For me, I always make extra sauce for my rice. Well, it’s my habit of eating rice! The more sauce the better!
- 300 gram Prawn
- 2 clove Garlic, chopped
- 35 gram Shallot, chopped
- 5 gram Dried Shrimp, wash, dried, chopped
- 1 Tomato, cubes or wedges
- 60 gram Sriracha Sauce
- 230 gram Water
- 1 Chicken Egg
- 8 gram Tapioca starch
- 20 gram Water
- 12 gram Sugar
- 5 gram Salt
- Scallion, chopped
- Coriander Leaves
- Non-stick pan/ stainless steel pan/ Wok
Steps to Prepare
Mise En Place
- Chop the garlic, shallot and dried shrimp. Then set aside. Remember to wash and dried the dried5g shrimp before chop it.15 minutes
- Cut the tomato into cube or wedges, then set aside
- Cut off the spike, legs and clean the vein of the prawn. Keep the prawn shell to get more umami flavour. Wash and set aside.
- Mix the tapioca flour with water, then set aside.
- Heat up the pan on high heat. Then, add in all the Ingredients A and sauté until fragrant and slightly golden brown. Don’t burn it.
- Add in the ingredients B and stir evenly. Slow down the heat if the pan is too hot.
- Add in the prawn, and keep sauté until the prawn is slightly cook on the surface. After that, add in the water.
- After the water in. Season with salt and sugar. Then bring it to boil.
- After it’s boil, and the prawn is cook. Then add in the thickening solution to thicken the sauce. Don’t have to add in all if the sauce is thick enough.
- Add in the beaten egg slowly. Remember to stir it when adding in the egg.
- Serve on the plate and sprinkle the chopped scallion and Chinese parsley leaves as garnishing.