500 g (1 lb) fresh prawns, shelled and deveined
3–5 dried red chillies
2 tablespoons oil
6 cloves garlic, smashed
6 slices ginger, cut into fine shreds
2–3 tablespoons bottled chilli sauce (preferably garlic chilli sauce)
3 spring onions, cut into sections
Marinade
2 tablespoons rice wine
1 teaspoon sesame oil
1 teaspoon sugar
½ teaspoon cornstarch mixed with 1 tablespoon water
Sauce
1 tablespoon rice wine
1 teaspoon soy sauce
1 tablespoon tomato ketchup
1 teaspoon salt
1 Mix the Marinade ingredients in a bowl, then add the prawns and toss to coat. Set aside to marinate for 20 minutes in the refrigerator.
2 Combine all the Sauce ingredients in a bowl and set aside.
3 Cut the seeded dried chillies lengthwise.
4 Heat the oil in a wok over high heat, then add the chillies and let them scorch.
5 Add the prawns, garlic and ginger and stir-fry quickly until the prawns turn pink and the flesh becomes firm, 1 to 2 minutes.
6 Add the chilli sauce and stir to blend, then add the spring onions and the Sauce mixture. Cook for another 1 to 2 minutes, then transfer to a platter and serve.
Chilli sauce is a blend of chilli and water, seasoned in salt, sugar, garlic and vinegar. It is not thick and has a sweet and sour taste and is available in bottle in food stores.
Serves 4
Preparation time: 20 mins
Cooking time: 5 mins