Prawns In Chilli Ketchup Gravy

I'm curious ... what do you do with all those packets of ketchup and chilli sauces which come with your fast food takeaways/deliveries? I know of some people who actually throw them away. Such a waste! I usually keep them in my fridge and use them whenever I cook Mee Goreng ... and now, this prawn dish.

I think many of us grew up eating this. Grandma used to cook it whenever the entire extended family congregated at her house on weekends, and I would greedily snag prawn after prawn with my chubby, grubby fingers. I still do that to this day, albeit with slimmer, cleaner fingers. :P

Recently, I saw this dish featured at Lee Mei's beautiful blog, and she cooked such a mouthwatering version, my salivary glands instantly went into overdrive. I left a comment to say I would make it, so I am making good that promise. :)

To be honest, I did not follow the recipe to a 'T' but merely used it as a rough guide - such is the flexibility of homecooking, don't you agree? :) Besides, all you need is a quick wok hand and fresh prawns, and you are halfway there. So, feel free to adjust the seasoning to suit your palate ... I added more Kicap Manis and water because I wanted gravy to drench my rice. Oh yeah, that gravy on rice is pure heaven.



Recipe
(from My Cooking Hut)

- 1kg black tiger prawns (or any type of fresh, whole prawns)
- 7 to 8 thin slices ginger, about 2cm diameter
- 3 spring onions, cut into 1-inch length (leave aside a handful, cut small, for garnishing)
- 1 onion (cut into wedges)
- 2 cloves garlic, minced
- 1 chilli (sliced) optional
- Vegetable oil, enough for shallow frying + 1 tbsp

Sauce:
- 2 tbsp ketchup
- 3 tbsp chilli sauce
- 1 tsp sugar
- 1 tsp dark soya sauce*
- 1 tbsp soya sauce*
* I omitted these and used Kicap Manis instead.

Water, 2-3 tbsp

1. In a wok and deep frying pan, heat up enough vegetable oil to cover prawns when frying. When it is warm, shallow fry prawns in batches for about 5-6 minutes or until pink. Repeat until the whole batch finishes, set aside.

2. In a new pan, pour over 1 tbsp spoon of the vegetable oil. Under medium heat, put in garlic, onion and ginger. Cook until soft. Mix all the ingredients for the sauce and add into the pan. Stir well.

3. Add in cooked prawns, spring onions and cut fresh chilli (if using). Cook and stir for another 5 minutes. Serve hot.