Happiness all around/Great happiness (Hee Ha Tai Siew)  

600 g of uncooked King prawns or any large prawns, peeled but leave the tails on and take out the veins from the backs.
1 stalk of spring onions
1 tsp cornflour mixed with 2 tbsp of water
1 egg beaten
2 tsp of rice wine or dry sherry
oil for deep frying

 Ingredients A (mixed well together):

1 tbsp chopped garlic and shallots
½ tablespoon ginger, chopped
4 tbsp tomato sauce
2 tbsp chilli sauce
2 bird’s eye chillies, chopped

Ingredients B (mixed  together):

1 ½ cups (250ml) water
1 tbsp of sugar
½ tbsp of Lea and Perrins sauce
1 tsp of sesame oil
½ a cube of chicken stock

Heat the oil for deep frying till hot and smoking. Deep fry the prawns for one minute and then remove from oil.

Leave 3 tbsp oil in the pan and sauté the ingredients A till fragrant. Add prawns and stir well.

Now pour in Ingredients B and bring to the boil. Cook for 1 – 2 minutes. Stir well to incorporate all the flavours.

Add the cornflour mixture to thicken sauce and stir well. Finally, mix in beaten egg and rice wine. Stir fry well for 1 minute. Serve hot with spring onion garnish.

Recipes contributed by Dew