The first time I ever cooked this dish was at my nan’s house. My nan LOVES king prawns as a treat and even as a young child I cooked this for her. Served on top of freshly steamed sticky rice this dish is hard to beat as a comfort food.
1 tbsp groundnut oil
1 garlic clove, crushed
12 raw king prawns (tiger shrimp), shelled and de-veined
6 tomatoes, each cut into 8 wedges
120ml (½ cup) fish stock
3 tbsp tomato ketchup
1 tbsp tomato purée
1 tsp salt
1 tsp sugar
1 tbsp Chinese rice wine
1 tbsp light soy sauce
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
Heat the oil in a wok over a high heat. Add the garlic, quickly tossing to avoid burning, then carefully (to avoid the oil spitting) add the king prawns and tomatoes. Stir constantly over a medium heat until the prawns begin to turn pink.
Now add the fish stock, tomato ketchup, tomato purée, salt, sugar, rice wine and soy sauce and mix well. Once everything is bubbling away, slowly add the cornflour mixture, stirring constantly. Turn off the heat and serve straightaway.