About this recipe:Ever since I moved back to Kuala Lumpur and into my own place half a year ago after calling Singapore home for the last 10 'freaking-where-did-they-go' years, I've been cultivating a new hobby - gardening! After I got help to get my messy backyard cleared (no more snakes slithering around anymore so far!! yes, scary!), I've been trying to plant anything and everything that could grow and flourish under the hot tropical sun plus withstanding the beatings of frequent and unpredictable heavy downpours! Gardening is pretty new to me and I'm not even sure if I have green fingers. Furthermore, the soil in my backyard is clay-like so I was really doubtful anything could grow well. But I guess if weeds and grass could grow, then the soil should be fertile enough to feed at least a couple of variety of edible plants and veggies. Well, as the old adage goes, you'll never know if you don't try! The spring onions and thyme in this dish come from my garden!
A handful bunch of spring onions, cut into 1.5 inch strips
2 sprigs thyme leave, roughly chopped
Heat the oil and saute the garlic, onion and ginger for 5 minutes.
Add in the sliced chili and tomatoes. Stir fry for about 3-4 minutes, then add in the prawns, then the oyster sauce, cooking wine, black soy sauce, water and sugar. Taste a little of the sauce. Add more oyster sauce if not salty enough and a bit more sugar if not sweet enough. It should be salty sweet but not too sweet (depending on personal preference too).
Stir fry until prawns are just cooked. Then throw in the spring onion and thyme. Stir under high heat for another 1.5 minute and dish up. Serve hot with rice.