Butter Garlic Fried Prawns
My first recipe using ‘kecap manis’ aka sweet soy sauce 😊 As I mentioned in one of my posts before, Chinese Indonesian brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, coconut milk, peanut sauce, chili, and some other local spices to form a hybrid Chinese Indonesian cuisine. This special prawn dish is usually served during special occasions in Chinese tradition.
Butter Garlic Fried Prawns
My first recipe using ‘kecap manis’ aka sweet soy sauce 😊 As I mentioned in one of my posts before, Chinese Indonesian brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, coconut milk, peanut sauce, chili, and some other local spices to form a hybrid Chinese Indonesian cuisine. This special prawn dish is usually served during special occasions in Chinese tradition.
Cooking Instructions
- 1
Mix the prawns with lime juice. Set aside for 10 minutes. Wash and pat them with some paper towels to remove the excessive water.
- 2
Mix the prawns 1/2 teaspoon salt and 1/4 teaspoon white pepper powder in a bowl. Add the ginger. Stir well. Close the bowl with plastic wrapper. Place the bowl in the refrigerator for 30 minutes.
- 3
Heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Sauté garlic until fragrant. Remove from the heat. Set aside.
- 4
Heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Stir fry the prawns until they begin to turn pink.
- 5
Add soy sauce, the rest of the salt and white pepper powder, sugar, and ‘kecap manis’ (sweet soy sauce). Stir until well combined for 2 minutes.
- 6
Add butter, fried garlic and green onions. Remove from the heat. Serve with warm rice and some stir fry vegetables! 😋
- 7
Note: Don’t cook the prawns too long to get the smooth and sweet taste from the prawns.
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