Ingredient and Portion:
9 medium-large Prawns
2-3 Celery Sticks
1 tbsp Heibe Hiam (Spicy Shrimp) or XO Sauce
1 tsp Oyster Sauce
Remove shells & devein prawns. Rinse & set aside. We only use the body for this recipe. You may keep the heads in the fridge to make stock or for other uses.
Remove outer layer of Celery using a vegetable peeler (optional). Rinse, cut & set aside.
Heat pan. Add chilli paste & fry till fragrant. Throw in celery, water & mix well.
HCP user: Cover & shake well. Flip pan & heat for 1-2 mins & turn pan over again. Open pan to check. Prawns are cooked when turn pink. Else, cover pan & heat till steam emits from pan. Add water if necessary.
Non-HCP user: Stir fry prawns with celery. Cover for 1-2 mins. Prawns are cooked when turn pink. You’ll smell the Heibe Hiam fragrant when ready!