Tiger Prawns with Red Sauce in Bamboo Trunks (Chook Toong Hoong Cau Cho Har)

Ingredients
500g tiger prawns
100g sugar
40g tomato sauce
80g chilli sauce
50g Maggi seasoning
30g Lea & Perrins sauce
20g butter
20g peanut butter

Method

Clean prawns thoroughly, removing whiskers and eyes. Slit the back of the prawns. Coat prawns lightly with flour and deep fry till cooked. Set aside.

Mix sugar, tomato sauce, chilli sauce, maggi seasoning, Lea & Perrins sauce, butter and peanut butter together and cook over slow fire till everything has melted. Set aside.

Add sauce to the deep-fried prawns and let simmer for a while. Serve in bamboo trunk.

Taste and tell: The big prawns for this dish make it a grand treat. Leaving the shells intact is a good idea as it keeps the meat from shrinking. The red sauce makes this dish a sweeter version of sweet and sour prawns. Test your palate to find if you can detect the subtle taste of butter and peanut butter.