Wineshark Cooking Class - Pan-fried Prawn with Ketchup 茄汁煎大蝦

Ingredients (for 4):

• Tiger prawns - 4
• Flour - 1/4 cup
• Oil - 4 tbsp
• Garlic - 4 cloves
• Ginger - 3 slices
• Mirin - 2 tbsp
• Ketchup - 3 tbsp
• Sugar - 2 tsp
• Salt - 1/4 tsp

Procedures:

1. Remove the horn, eyes and legs of the tiger prawns. Then clean it thoroughly and drip dry.

2. Cut the tiger prawns in halves, then use a plastic bag to put in, along with the flour, to evenly coat the prawns with flour.

3. Mix the mirin, ketchup, sugar and salt.

4. Heat the wok to medium-high level, then add in 3 tbsp of oil. Turn the heat to medium. Add the prawn heads and pan-fry on both sides until golden.

5. Add the remaining of the prawns and pan-fry on both sides. Remove the prawns.

6. Add the remaining tablespoon of oil, then add the garlic and ginger to cook until fragrant.

7. Add the sauce and stir well. 

8. When the sauce has started to cook with boiling, add the tiger prawns back to the wok and stir well.