- Season prawns with salt and deep fry in hot oil for a few minutes. Set aside after.
- Add oil into pan and saute garlic and shallots.
- When almost golden, add dried chillies and continue frying until all ingredients are fragrant and golden. Add in Kimball Oyster Flavored Sauce, Kimball Chilli Garlic Sauce and tamarind paste.
- Add prawns into the wok. Season with fish sauce and sugar. Toss well.
- Add in the coriander. Turn off the flame and mix well.
- Ready to serve.