Wineshark Cooking Class - Pan-fried Prawns with Tomato Sauce 茄汁煎大蝦

Ingredients (for 4):

• Large prawns - 8
• 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. Mix mirin, ketchup, sugar and salt to form the sauce.

2. Smash the garlic and cut the ginger into slices.

3. Clean the prawns.

4. Remove the horn of the prawn, the eyes, and the sand sac in the head, then remove also the intestines. Cut the prawn in halves.

5. Use a plastic bag and put the prawns in, then add the flour and mix well. Remove and dust off excess flour.

6. Heat the pan with 3 tbsp of oil, then pan-fry the prawn heads first. 

7. Turn it over so that both sides are golden.

8. Push the prawn heads to the side, then add in the tails. Pan-fry until golden then flip them over to continue until both sides are golden.

9. Remove the prawns for later use.

10. Add the remaining 1 tbsp of oil to the pan, then add the garlic and ginger.

11. Pour in the tomato sauce and mix well. Cook until it thickens and bubbles.

12. Add the prawns back in and coat with the sauce. Pan-fry until slightly charred.

13. Serve.