Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash your hands thoroughly after handling chilies to avoid eye irritation.
Finely chop the onions, garlic, and chilies.
Watch out
Be careful with your fingers when chopping onions
if chopped too coarsely, it will affect the texture
Mix 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp salt, 1 tsp chicken powder, and 1 tsp sugar until well combined.
Watch out
Stir well when seasoning
otherwise, salt and sugar will settle at the bottom, leading to uneven flavor
Wash your hands thoroughly after handling raw seafood to avoid cross-contamination.
Thoroughly pat dry 500g of prawns with kitchen paper.
Watch out
Prawns must be thoroughly dried
otherwise, oil will splatter when they hit the pan
Stand to the side when adding ingredients to hot oil to avoid oil splatters.
Heat 2 tbsp oil in a wok, sear 500g prawns until golden brown on both sides, then remove and set aside.
local_fire_departmentMedium heatWatch out
Do not overcook the prawns, or the meat will become tough.
In the same wok, sauté 80g dried shrimp, chopped onions, garlic, chilies, and 3 stalks of curry leaves until fragrant, then add 3 tbsp curry powder and stir until golden and aromatic.
local_fire_departmentMedium-low heatWatch out
Curry powder burns easily
keep the heat medium-low while sautéing to release the aroma
Pour in the prepared sauce, add the seared prawns, and stir-fry until the sauce thickens and coats the prawns evenly.
local_fire_departmentMedium heatWatch out
Stir quickly to prevent the sauce from burning.
Chef A-Ji's Authentic Sichuan Mapo Tofu on a Budget
Authentic Sichuan Twice-Cooked Pork
Malaysian All-Purpose Sambal Chili Sauce
Sichuan-Style Hand-Torn Cabbage
Authentic Sichuan Twice-Cooked Pork (Lamp Bowls)
Singapore Style Fried Bee Hoon