镬炒东炎虾 Wok Tossed Tom Yum Fried Prawns

┃材料┃
虎虾500克（（处理干净然后以½汤匙白糖腌妥）、生粉1 ½汤匙、盐一小撮、炸油适量、食油4汤匙
┃辛香料┃
A: 黄色大葱1粒、嫩姜3公分、蒜头3瓣、香茅2枝（取白茎）、红辣椒2条
B: 脆虾米叁峇1汤匙（现买）、东炎膏1汤匙（现买）、黄姜3公分（切丝）、黄糖1汤匙、鱼露1茶匙、清水¾杯
┃配料┃
蓝姜花1根（切细丝）、疯柑叶3对（切细丝）
┃做法┃
1. 将所有研磨料A放入搅拌器内研磨成糊料备用。（图1）
2. 以纸巾把虾抹干，扑上生粉和盐，然后甩掉额外的粉，分两批以热油大火炸30秒即可盛出滴干油。（图2-3）
3. 另外起锅热4汤匙油，以中火把研磨香料A及黄姜丝炒香，然后加入辛香材料B，炒一会后焖煮至汁稠。（图4-7）
4. 加入虎虾和蓝姜花，大火炒均，盛出后装饰上桌，配白饭吃。

┃INGREDIENT┃
500g tiger prawns (washed, trimmed, marinate with ½ tbsp. sugar), 1 ½ tbsp cornstarch, pinch of salt, oil for deep frying, 4 tbsp oil
┃SPICE INGREDIENTS┃
A: 1 medium yellow onion, 3 cm piece young ginger, 3 cloves garlic, 2 stalks lemon grass (white part), 2 fresh red chillies
B: 1 tbsp crispy prawn chili sambal (ready made), 1 tbsp tom yum paste (ready made), 3 cm piece fresh tumeric
root (finely shredded), 1 tbsp palm sugar, 1 tsp fish sauce, ¾ cup water
┃SUB-INGREDIENT┃
1 large wild ginger flower (“bunga kantan”, finely sliced), 3 pairs kaffir lime leaves (finely shredded)
┃METHOD┃
1. Grind all the spice ingredientsA in electric blender till fine. (pic 1)
2. Pat dry prawns with paper towels. Dust prawns lightly with cornstarch and salt. Shake off excess cornstarch.
Deep fry prawns in hot oil for 30 secs in 2 batches. (pic 2-3)
3. Heat 4 tbsp oil in another wok over medium heat. Add ground ingredients and turmeric root, fry till fragrant. Add remaining spice ingredients B , fry a while and simmer till sauce thickens slightly. (pic 4-7)
4. Add prawns, ginger flower and leaves. Toss quickly over high heat. Garnish and serve hot with white rice.