Ingredients: -
Seasoning: -
Method: -
1. Clean well prawns, heat up and warm the oil, add in prawns
and leave until half cooked followed by asparagus. Turn to high
heat, deep fry prawns for a while, then remove. Heat up wok again
and add hot water, soak prawns and asparagus for a while until
water boils. Remove.
2. Heat up the wok, add in belacan, turn to low heat, stir fry
belacan until fragrant and dry. Pour in suitable amount of oil,
saute shredded onion, garlic, shrimps and belacan until fragrant.
Add in chilli boh, stir gradually until boiled and pour in water
and other seasonings, cook evenly and turn to high heat, add in
prawns and asparagus, stir fry for a while. Pour in cornflour
solution, bring to cook until gravy is slightly dried.