Ingredients:
10 uncooked tiger prawns
3 red chillies (we used Indian chillies)
6 large garlic cloves minced
1/2 inch ginger minced
1 tbsp peanut/sesame oil
4 tbsp scallions finely chopped
salt and fresh pepper from the mill
Sauce:
4 tbsp tomato ketchup
3 tbsp light soy sauce
2 tbsp peanut/sesame oil
2 tbsp rice wine vinegar
2 tbsp corn starch
5 tbsp water
fresh pepper from the mill.
Method: Season the prawns with salt and pepper. Keep aside for 15 mins. Take a bowl. Mix together the sauce ingredients and keep aside. Heat a wok/pan. Add 2 tbsp of oil. Add the garlic, ginger, red chillies and prawns. Saute on high heat for 4 mins. Add the sauce mixture, mix well. Saute on high for another 4 mins or till the prawns are slightly pink. Garnish with scallions. Enjoy with white rice/ fried rice or as an appetizer.
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