Hello Ah Pa, you always give such useful tips when cooking… I really like that … like waiting for the oil to reach the correct temperature before adding in the second batch of prawns- good tip. My husband loves the shell as well and i always buy big prawns which have to be deveined and the head removed. I usually remove the shell as well as it’s easier for me to devein it after the shell is removed. But your idea of using small prawns is good, because then I can leave the shell on and my husband will be very happy 😀 I’ll follow your steps and deep fry the prawns first to make the shell crispy, that’s something I’ve not done before when I make prawn sambal. Thanks for all the useful tips.
Hi Ah Pa , it’s your loyal fan always watching from Australia 🇦🇺. I love all your recipes Do you have any Malatang mild hot recipe ?? Or suitable base soup options for hot pot ?? Please let me know . Thank you for your time . I love and follow all your delicious recipes .
I ate at yum Cha , first time tried tripe in honey or xo sauce. I’m curious do you eat or cook any tripe dishes ? Thank you for this recipe . Thank you from Australia 🇦🇺
