Prawns The Lots in Soy Bean Sauce

We have been having a lot of chickens in our menu for almost everyday of the week. Although none of my family members are complaining, at least not that I heard of, I am sick of cooking with the same ingredients over and over. I need new ingredients and taste so bad that I went shopping with nothing on my list. HOORAAYY!!! I past the seafood shop and their local Australian banana prawns are on special for $12.90/kg. How good is that price for a genuine family feast. I then when to buy something that might goes well with prawns, those are baby corns, tempe, and fish tofu. For your information, I bought the tempe and fish tofu from Asian supermarket and the tempe has a pale color compare to the one that sold in Coles or Wollies.

My family loves this dish so much that I cooked this dish twice already for this week. I know what you all are thinking… so much for cooking the same ingredients over and over again. What I love about this dish is that i don’t have to cook the vegetable dish to accompany them. How good is that huh.. just cooking once and you got everything come in one dish; prawn, soy, and vegetables.

A little tips from me though before you start cooking this:

• You could deep fry the tempe because the un-fried tempe will thicken the sauce slightly. Of course they taste so much better because of the frying process, but I try to avoid as much deep frying as possible
• Remember to add the salt and sugar later after the salted soy bean sauce because the sauce is really salty. I once did a stir fry Kang Kung (water spinach) with salted soy bean sauce and it was extremely salty that I have to eat them little by little with lots of steam rice.
• Add your beans just minutes before you turn off the stove to have those yummy vegetables crunchiness.
• You could also add silken tofu (coat them with corn flour and deep fry until slightly yellowish brown) or your favorite vegetables.

Ingredients

• 250 gr of prawns, shell off, keep the tail on
• 150 gr of tempe, cut in cubes
• 1 small punnet of baby corn (about 8 pcs), cut diagonally
• 200 gr of french beans, cut 3 cm in length
• 200 gr of fish tofu cubes, sliced
• 1 tomato, slice in wedges
• 1 small chili, sliced (for extra spicy)
• 1 red chili, sliced
• 1 green chili, sliced
• 3 cloves of garlic, sliced
• 2 cloves of shallot, sliced
• 2 spring onions, sliced
• 2 tbsp of salted soy bean sauce (I used “Tauco” brand “Cap Hati Angsa”)
• salt and sugar to taste
• 3/4 cup of water
• olive oil for stir frying

Preparation time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!