Tiger Prawns with Spicy Fermented Bean Sauce

Clean the prawns by removing the beards and legs. Snip off the sharp end of the tails and segment the prawns into four parts: head, two segments from the body and one from the tail. Using a pair of tweezers, remove any visible digestive tracts (or as I call them, poo chutes, heh). If using medium-sized prawns, keep them whole, butterfly and devein as usual. Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl. Mix the chili, tomato sauce and oyster sauce in another bowl.

Heat up oil in a large wok. On high flame, fry the shallots and garlic till fragrant. Add in the tauchu and sugar mix. Fry for a couple of minutes and add the sauce mixture. Combine well for another 3 minutes. Add a little water to the sauce mixture and fold in the prawns. Toss evenly with the sauce for 2 minutes. Cover for 1 minute. Remove lid and toss for another 2 minutes or till prawns are just cooked.

Thicken the sauce according to your liking with the cornstarch mixture. Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty. Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.

Note: Fermented soybeans can be found at supermarkets or Asian groceries.