Dark Soya Sauce Prawns "Harr Lok"

I got this recipe from my Aunty and with my cousin, Clara(her daughter) recreated it. The thing about getting recipes from Aunties is that they are used to cooking so often that when you ask them how to cook something, the answer is a bit of this and a bit of that and when you try cooking it... it never turns out the same. I sent Clara on a mission to watch her mum cook and together, we got the recipe! A big hit in my family. It's simple and very quick to make. The taste is unbeatable. Thanks Clara!!

Ingredients
15 tiger prawns
a knob of ginger, sliced into match sticks
3 cloves garlic, minced
2 tablespoons of thick dark soya sauce
1 chili padi, sliced
1 teaspoon sugar
1 tablespoon oil for frying
For washing: 1 tablespoon Salt (this removes fishy smell)
For marinating: 1 tablespoon white sugar (this keeps prawns crunchy)

Method
Wash prawns in water with salt to remove the fishy smell
Dry prawns and add sugar. Let them marinate in the fridge for 15 mins
Heat oil in a wok
Add in ginger and fry till golden brown
Add prawns and fry for 2 mins
Add garlic and fry prawns till golden brown and crisp
Add in thick dark soya sauce and chili padi and sugar. Stir fry till prawns are coated well.
Done!