Sticky Lemony Prawns

I want to write so much.. but feeling so tired and irritated right now. I want to have a good sleep and the thought that I don;t have to rush again just after opening my eyes. My hands are sore and my backaches are roaring high....and the only thing that is keeping my standing is the evening out to an ice cream parlor.:)

Sure....I can not think more or less anything, errrr...if it is not that serious outside food.

I want to sleep...but before that wanted to post this beautiful lemony sticky prawns that I cooked some days ago to go with my steaming hot noodles. Its tangy, its spicy and it is so soooo Chinese. What more do you need on a rainy day...if you can simply get hold of a steaming bowl of chicken noodles and a Chinese side dish?? I say...none!! Just look at that beautiful food sight...and enjoy the vapor and wait for the foodie dive into the Chinese delicacy waiting just for you!!!!

My husband is a complete bheto bangali. He can not stand the sight of other cuisine in his main meals. But that is okay..he stands far below the benchmark of being a foodie. As he said, he eats to live....and for me he is literally from Mars or any other planet you can think of!! So if you love Chinese think none...and gobble up!!

Sticky Lemony Prawns
Serves 4

Ingredients:

• 250gm medium size prawns
• 4-6 cloves of garlic - minced
• 1/2 of a medium onion - chopped finely
• 2 red chilies - chopped roughly
• 1/4th of a small bunch of parsley leaves - chopped finely
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 2 tsp dark soy sauce
• 2 tsp Chinese chili - garlic paste
• 1 tsp sweet chili sauce
• juice of 2 lime
• 2 tsp corn starch
• salt & pepper
• oil

Method:

• Mix the corn starch with 2 tbsp water and keep aside.
• Heat oil in a wok and add the minced garlic.
• Sauté for some seconds and as they start to brown add the chopped onion.
• Sauté till they become translucent and add the prawn.
• Cook until they become orange from both the sides.
• Now add all the sauces, soy sauce, oyster sauce, sweet chili sauce, chili garlic paste, dark soy sauce.
• Mix well and add the corn starch water. Quickly give a quick stir and cover the wok.
• The vapor will help the prawns to cook the prawns tender and from inside.
• After 1 to 1 and 1/2 minutes, uncover the wok, add salt, pepper and half of the lime juice.
• Cook till they are done properly. Add a little more water if needed to avoid sticking to the bottom of the pan.
• Finally, when they are done, add the rest of the lime juice and chopped parsley. 
• Mix and put off the flame.
• Serve hot with your choice of fried rice or noodles.