A friend gave me this sauce at the height of the salted egg custard craze. Now that the kid is going back to school in the UK, it is either now or never. The prawns were her suggestions because they were faster to eat than crabs.
My next quest: looking for the Frenzies sauce in Singapore’s stores.
20 Prawns, shelled and deveined
1 cup sweet potato starch
3 Tbsp Frenzies salted egg sauce
Heat a big pot of frying oil.
Toss the prawns in potato starch.
Fry until prawns are crispy. Set aside.
Heat up the sauce until it is lava like.
Toss the prawns in the sauce.