Half kilo large prawns
3 tablespoons of minced garlic
1 teaspoon of sugar
2 tablespoons of Premium Oyster Sauce
1 tablespoons of Chinese Cooking Wine (Hua Tiao Chiew)
Fews stalks of cilantro leaves (trimmed)
Trim the feelers of the king prawns.
Make a cut across the back of the prawns removing the veins.
Do not remove the shells from the prawn. Leave it in tact.
In a mixing bowl coat the prawns lightly.
Deep fry the prawns in hot oil for 4 to 5 minutes (depending on the amount of prawns used).
The prawns will turn in to a beautiful golden colour when cooked.
Remove the prawns and set aside.
In order to seal the juices in the prawn, you will need a little more cooking oil.
Add minced garlic and fry till fragrant.
Add the premium oyster sauce with a teaspoon of sugar and dilute with a little water.
Stir fry briefly but do not burn the sauce.
Add the prawns and stir fry for another 3 minutes.
Taste and adjust accordingly.
Finally drizzle a few drops of Chinese cooking wine over the cooked prawns.
Dish into a serving plate.
Garnish with cilantro leaves and serve while hot.