Spicy & Saucy Prawns

Recipe sourced: Amy Beh via The Star Newspaper
Ingredients:
400g medium sized prawns with shells
a little salt and pepper
3 tbsp cooking oil
1 tbsp dried prawns, coarsely chopped
1 onion, cut into half and sliced
1 stalk curry leaves
5 bird's eye chillies, chopped

Sauce combined:
3 tbsp tomato sauce
3 tbsp chilli sauce
2 tbsp tomyam paste
2 tbsp sugar or to taste (omitted)

Method:

Trim prawns feelers.  Season prawns with a little salt and pepper.

Heat oil in a wok and fry prawns until they turn a bright red, about 1 minute.

Dish out prawns and set aside.

Saute dried prawns, onion, curry leaves and chilies until fragrant.

Add in a sauce.

Return prawns to the wok and toss in sauce.

Serve immediately.