Hot & Sour Thai Basil Prawn Recipe

Ingredients

A

• 3 cloves Garlic, chopped coarsely
• 1 medium Onion, sliced into rings
•  Salt, to taste
• 1 teaspoon Sugar
• 3 Bird’s Eye Chilli, cut into small pieces
• 3 stalks Thai basil, leaves only
• 1 tablespoon Cooking oil
• 300 g Prawns, medium-sized
• 1 tablespoonMAGGI Ikan Bilis Stock Cube No MSG

B

• 1 tablespoon Water
• 1 tablespoon Lime juice
• 1 teaspoonMAGGI CUKUP RASA All-In-One Seasoning
  Steps
  
  1. Remove the head of the prawns, use a sharp scissors to cut open the shells along the back of the prawn and remove the vein. Leave the shell and tail intact. Wash and pat dry.
  2. Marinade prawns with MAGGI Ikan Bilis Stock Cube No MSG and sugar for 15 – 20 minutes.
  3. Heat oil in wok, fry garlic until fragrant, add onion rings and fry until soft. Add chilies, ingredientsB (mix together in a small bowl) and prawns, fry for about 5 minutes or until prawns are cooked.
  4. Add Thai basil leaves, fry for 1 minute, dish out and serve hot with rice.