Sweet & Sour Prawns

Not as you've imagined, this is not the typical Chinese sweet and sour prawn. This is my mum's style, perhaps with some Indonesian influences as well. It is heavily sauced with Indonesian sweet soy sauce and lime to give that tangy sour taste. Mum's style is straightly sweet and sour. Being adventurous, I added chilli, tomato juice with its seeds and worcestershire sauce. My sis agrees that this is a nicer version than Mum's.

So why not try it your self. Get the real Indonesian sweet soy sauce though. Others taste just not there... Once we couldn't get the Indonesian ABC brand in the local supermarket and heavy heartedly bought the Singapore brand. It just tasted funny. Conclusion is that we didn't like it:) The picture below is slightly blurry, arghhhh I need a proper photography lesson...

250 g grey prawn, peel shell and devein

2 tbs worcestershire sauce

3 tbs Indonesian sweet soy sauce

1 tsp pepper

salt

2 garlic cloves, chopped

1/4 onion, sliced

3-4 tbs lime/lemon juice

4 chilli, sliced thinly

tomato seeds and juice from 1 tomato, I used the rest for stir fried KangKung.

sesame seeds (optional)

Marinate prawns with all other ingredients. Mix well. Put aside for 1 hr.

Heat wok with 2-3 tbs of oil. Mum uses double of these, she says with more oil, the prawns are more crunchy. Pour all ingredients in. The sweet soy sauce will caramelise. Getting dry up? It's a sign that it's ready to be served.