You know I’ve never cooked prawns in my life till today? Prawns seemed like a hard subject to tackle (by now you’ve probably realised that I have a lot of unfounded fears about MANY things) but with enough persuasion (read: pleading from the BF), I decided to try my hands at cooking it.
So I bought about 20 or so prawns from Tesco, which were surprisingly cheap…less than RM8 and looked for the easiest recipe I could find. Found it in one of my bargain bin favourites, “Chinese Gourmet Cooking”.
I tweeked the recipe a bit though, because I didn’t have broccoli or tomato puree. But the result was still tasty nevertheless :)
# – Tomato prawns.
Best of all though, it took me only 15 minutes to cook this, including removing the prawns whiskers.
15-20 medium sized prawns, remove whiskers 1 green pepper/capsicum, cut into squares 4 slices of ginger 2 shallots, sliced 2 tablespoons of cooking oil
The sauce, mix ingredients together:
100 ml of tomato juice 50ml of vinegar 50ml of light soya sauce
# – First, heat up oil in a pan and fry the ginger slices and shallots till fragrant.
# – Add the cut capsicum. Fry for about a minute.
# – Then throw in the prawns and cook for about a minute (when the prawns have almost turned all orange)
# – Pour in the mixture of tomato juice, vinegar and soya sauce. Cook for another minute till prawns are cooked through. Don’t cook far too long, you don’t want the prawns to turn rubbery!
# – Delicious tomato prawns, DONE!
Like I said, it’s ridiculously easy to cook this and it’s so delicious! As only tomato juice was used, the sauce did not overpower the prawns, allowing the natural taste to come through. It’s finger licking good!