1/2 kg big prawns or 1 kg medium prawns
1 stalk spring onion – shredded
1 red chilli – sliced into strips
2 tbsp dark soy sauce
1 tsp salt
1 tbsp corn flour
Sauce Ingredients (mixed together)
5 tbsp light tomato ketchup (add chilli sauce if you want spicy)
4 tbsp Lea & Perrins Worcestershire Sauce
21/2 tsp brown sugar
1 tsp sesame oil
1 tbsp oyster sauce
1) Cleaned prawns and trimmed off the peelers. Marinade with seasoning sauce for 20-30 minutes.
2) Heat oil in a wok until hot and deep fry prawns for about 1-2 minutes. (This is to seal the juices). Remove the seared prawns from wok and place on a plate lined with paper towels.
3) Using the same wok, add the sauce ingredients. Heat until sauce until slightly thickened. Taste and adjust seasoning.
4) Add in prawns and toss till prawns are well coated and fully cooked. Transfer to a serving plate and garnish with spring onion and red chilli.