Rushing to get dinner on the table? Prawns cook quickly and work well with any flavor profile!
2 tablespoons canola oil
1 tablespoon garlic
1 tablespoon ginger, grated
2 tablespoons red onion, chopped
2 teaspoons fish sauce (patis)
400 grams prawns (sugpo), peeled and deveined
2 tablespoons thai chili sauce
1/2 cup tomato ketchup
1 tablespoon brown sugar
1 small egg
siling labuyo (bird's eye chili)
Heat oil in a pan over medium heat. Sauté garlic, ginger, and onions for 1 minute. Add fish sauce. Once boiling, add prawns and cook for 1 minute on each side.
Add chili sauce, ketchup, and sugar; mix well. Taste then adjustseasoning with salt and pepper. Add up to ¼ cup water to thin out the sauce depending on your preference.
Turn off heat, add egg, and stir. Garnish with bird's eye chilies, leeks, and cilantro.
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