Baked Prawns in Special Sauce

Taadaaa!! Here's my Baked Prawns in Special Sauce. This is a remake of a dish we had in Grand Imperial, USJ 19 Subang during our annual CNY dinner with our crazy bunch of friends. It was so yummylicious that my hubby requested a remake of this dish from me.

At the restaurant, I had a few good bites of the prawn and were able to identified the ingredients used. The flavors were quite obvious, so it was easy to identify them. To ensure that I remember the taste clearly, I had a few more.

Photo Credit: Kit

Back home at my in law's, when we were discussing about the menu for our Chap Goh Meh Dinner, my dad (in law) mentioned that there are king prawns in the fridge. What a coincident! My hubby quickly suggested to leave the prawn dish to me.

It was quite stressful as I did not want to spoil the beautiful humongous king prawns and have 16++ peoples disappointed (if I failed to replicate the dish) but my hubby have absolutely trust in me. And so with his trust, I proceeded to cook with confidence.

Photo Credit: My younger BIL M

I was so relieved that it was a success at first try! My hubby said that it is EXACTLY like how it was at the restaurant. He gave me a rating 10 out of 10! However my elder BIL commented that it was slightly salty. So, on my second try, I've reduced the salt a little.

The below recipe is based on my second try. I've cooked this dish again at home just so that I could test the scaled down recipe (and also because my hubby requested for it again).

Prep Time  : 35 mins
Cook Time : 20 mins
Total Time : 55 mins
Serves       : 3 - 4 pax

15 pcs XXL prawns
1 tsp salt
1/2 Tbsp corn flour
1 Tbsp chopped garlic
1 Tbsp chopped ginger
1 Tbsp chopped spring onions
1/2 Tbsp chopped red chilli
Spring onions for garnish

Sauce: (Mixed well in a bowl)
2 Tbsp light soy sauce
4 Tbsp chilli sauce
2 Tbsp tomato ketchup
1 tsp worcestershire sauce
1 Tbsp water
2 tsp sugar
1/8 tsp salt

1. Snip off the antennae, rostrum and telson of prawns (*), and clean them thoroughly. Drain in a colander and pat them dry with paper towel. Place them in a bowl and marinate with salt for approx. 15 mins. Just before frying, sprinkle the prawns with some corn flour.

2. Heat oil in a wok under high heat. Once the wok is smoking, put the prawns in. Using a spatula, fry the prawns till partially cooked, within a minute. We DO NOT want to deep fried the prawns but just searing them to lock the juices in and to get flavor out. It is important to get the right temperature. If the heat is too low, the prawns will be oily and the juices will ooze out. Drain and leave aside.

3. In the same wok, leave approx. 2-3 tablespoons of oil. Sauté the garlic, ginger, spring onions and red chilli till fragrant. Pour in the sauce mixture and cook till bubbly, approx. 5 seconds. Return the prawns to the wok and toss to coat the prawns with the sauce. Cover the wok with a lid and baked the prawns for approx. 2-3 minutes until the sauce thicken and reduced.

4. Sprinkle some spring onions and give the prawns one last round of tossing to coat evenly with the sauce. Dish out and garnish with freshly chopped spring onions.

(*) The antennae is the long whiskers on the head of prawn. Where else, the rostrum and telson is the sharp part sticking out on the head and tail.

● During baking, you may open the lid after one minute and give the prawns a few good toss, and close the lid to continue baking. Make sure the sauce is not burnt at the bottom of the wok.

● I found out that the brand used for ketchup is important too. Make sure the ketchup is thick and tangy.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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