In the year of 1960s, they were four Heavenly Culinary Kings, They were the late Mr Tham Yui Kai （谭锐佳）, Mr Hooi Kok Wai （许国威）, Lau Yoke Pin （刘育培) and Mr Sin Leong (冼良).. The late Mr Tham Yui Kai who was also one of the founders of Lai Wah Restaurant (丽华）now located at Bendemeer Road is run by the descendants of the late founder Mr Wong Kok Lum - Mr Wong Kah Onn, the eldest son and his wife.
Mr Tham was a master of the Cantonese cusine and he is an author of a cook book. I have a copy of this book and I am cooking this "fried prawns with tomato sauce". It is really awesome. I bet it is so yummy and tastes better than any restaurants.
900g big prawns (I recommend deep sea prawns than cultivated prawns it give better texture)
1 clove garlic, chopped
3 slice ginger, chopped
Sauce: Mix well
6 tablespoons water
1.1/2 teaspoon or to taste - fine salt
1 tablespoon or to taste -sugar
2 teaspoon light soy sauce
2 tablespoon tomato sauce
1 teaspoon sesame oil
I added 1/2 tablespoon oyster sauce and 1 tsp dark soy sauce to enhance the flavour
1) Cut and clean the prawns, Remove the veins. Pat dry with kitchen towel or paper.
2) Heat oil in a wok, pan fried the prawns until both sides are golden and 80% cooked. Dish up.
3) Pour some oil in the wok and saute the chopped garlic and ginger till fragrant , add sauce and cook for a while. Stir and pour prawns into the sauce, continue to cook for few minutes (with a covered lid).
4) Once the prawns are cooked, thicken the sauce with some cornstarch water. Garnish with spring onions and red chillies.