1 kg fresh prawns (cleaned with legs cut off)
2 stalks lemongrass (finely sliced)
1 torch ginger bud (finely sliced)
3 chili padi (sliced)
3 kaffir lime leaves (finely sliced,+3 for garnish)
1½ tbsp oyster sauce
2 tbsp tom yam paste
½ cup canned tomato sauce
1 egg (beaten)
1½ tbsp mayonnaise
3 tbsp chili sauce
2 tbsp white vinegar
3 tbsp cornstarch
1 tsp honey
¼ cup water
salt (to taste)
oil for deep frying + 1 tbsp oil
1 tsp sugar
| Adjust the level of spice in this dish by adding or removing chili padi
Serve hot garnish with finely slice kaffir lime leaves.