Mandy Yin served up served up tasty golden fragrant prawns and garlic fried choy sum on Saturday Kitchen.

The ingredients for the prawns are: 500g raw king prawns, peeled (or leave the tails on if preferred), 1 tbsp garlic powder, 2 tbsp dried shrimp, 100ml oil, 2 fresh red chillies, finely sliced, to garnish, For the spice paste, 2 tbsp curry leaves, 2.5cm piece fresh root ginger, peeled and roughly chopped, 4 bird’s-eye chillies (if less heat preferred, use 1 large chilli instead), roughly chopped, 4 garlic cloves and 100g onion, roughly chopped.

For the sauce: 1 tbsp yellow bean sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark brown sugar, plus extra if needed, 1 tsp freshly ground black pepper and salt.

For the garlic fried choi sum: 4 tbsp oil, 4 garlic cloves, finely chopped, 500g choi sum (alternatively use pak choi), cut into 5cm pieces, ½ tsp salt, pinch ground white pepper and 4 tbsp shop-bought fried shallots.

See recipes by Mandy in her book titled: Sambal Shiok: The Malaysian Cookbook available from Amazon now.