1. Stir fry shallot & garlic until fragrant
  2. Add tempe (fermented soy beans) and fry until golden brown
  3. Add prawn, fish sauce, 3tbls water, salt & sugar to taste. Mix well for 5 minutes
  4. Add beansprout, bird chilies and cover the wok to soften in the steam for a few minutes
  5. Ready to serve!