Prawns The Lots in Soy Bean Sauce

2009 September 21
by linda

We have been having a lot of chickens in our menu for almost everyday of the week. Although none of my family members are complaining, at least not that I heard of, I am sick of cooking with the same ingredients over and over. I need new ingredients and taste so bad that I went shopping with nothing on my list. HOORAAYY!!! I past the seafood shop and their local Australian banana prawns are on special for $12.90/kg. How good is that price for a genuine family feast. I then when to buy something that might goes well with prawns, those are baby corns, tempe, and fish tofu. For your information, I bought the tempe and fish tofu from Asian supermarket and the tempe has a pale color compare to the one that sold in Coles or Wollies.

My family loves this dish so much that I cooked this dish twice already for this week. I know what you all are thinking… so much for cooking the same ingredients over and over again. What I love about this dish is that i don’t have to cook the vegetable dish to accompany them. How good is that huh.. just cooking once and you got everything come in one dish; prawn, soy, and vegetables.

A little tips from me though before you start cooking this:

  • You could deep fry the tempe because the un-fried tempe will thicken the sauce slightly. Of course they taste so much better because of the frying process, but I try to avoid as much deep frying as possible ;)
  • Remember to add the salt and sugar later after the salted soy bean sauce because the sauce is really salty. I once did a stir fry Kang Kung (water spinach) with salted soy bean sauce and it was extremely salty that I have to eat them little by little with lots of steam rice.
  • Add your beans just minutes before you turn off the stove to have those yummy vegetables crunchiness.
  • You could also add silken tofu (coat them with corn flour and deep fry until slightly yellowish brown) or your favorite vegetables.

Prawns The Lots in Soy Bean Sauce


  • 250 gr of prawns, shell off, keep the tail on
  • 150 gr of tempe, cut in cubes
  • 1 small punnet of baby corn (about 8 pcs), cut diagonally
  • 200 gr of french beans, cut 3 cm in length
  • 200 gr of fish tofu cubes, sliced
  • 1 tomato, slice in wedges
  • 1 small chili, sliced (for extra spicy)
  • 1 red chili, sliced
  • 1 green chili, sliced
  • 3 cloves of garlic, sliced
  • 2 cloves of shallot, sliced
  • 2 spring onions, sliced
  • 2 tbsp of salted soy bean sauce (I used “Tauco” brand “Cap Hati Angsa”)
  • salt and sugar to taste
  • 3/4 cup of water
  • olive oil for stir frying


  1. Heat oil in the wok. Stir fry garlic and shallot for about 1-2 minutes or until fragrant.
  2. Put in the tomato and chillies and stir fry for about 30 seconds then put in the prawns. Keep stirring until the color slightly changed.
  3. Pour in the soy bean sauce and stir for seconds. Add the water and keep stirring.
  4. Add baby corns, tempe, and fish tofus and let it simmer for 5 minutes.
  5. Try to taste and add sugar and salt while it simmers.
  6. Add the french beans and stir for about 2 minutes.
  7. Add the spring onions ans stir it for seconds.
  8. Serve with rice.

Preparation time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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