Run the raw prawns under the cold tap water until the water runs clear.

Gently fry the garlic and red onion in a frying pan with the oil. Until the onion turns translucent.

Add the water, palm sugar. Bring it to boil.

Turn the heat up to high heat, in goes the prawns and gently fold all the ingredients together.

Once the prawns cooked, put the sugar, salt, oyster sauce and fish sauce, stir well. Cooked in medium to high heat, keep stirring until the sauce become thicken (Approx 12-15 minutes).

Lastly, add a pinch of black pepper and butter. Fold all the ingredients together. By this time the prawns’ shell should be translucent with a slight crisp. Serve Caramelised Prawns with a spicy main course and Thai Jasmine rice.