Method

1. Wash the prawns. Keep the shells and head intact, but trim away the feelers and legs, and de-vein.
2. Pat dry the prawns before adding dark soya sauce and salt. Mix well, set aside for 30 minutes.
3. Heat up a frying pan, add some cooking oil and pan-fry the prawns till cooked through. Fry in 2 batches so the prawns do not overlap.
4. Remove the prawns from frying pan, add in garlic slices and fry for a minute. Pour 30ml of water and deglaze the pan. Add in all the tomato garlic prawn sauce, add another 10ml of water if needed. Once the sauce is bubbling and slightly reduced, add in the prawns. Toss well and coat with the sauce.
5. Sprinkle some spring onions over the prawns before serving.

Recipe by Berlinda Goh