1/2 kg medium or large prawns – trimmed off feelers
(fried with oil till golden, set aside)
3 stalks spring onions – washed and cut into 3 inch in lenghwise
1 stalk coriander leave – chopped
1 inch ginger
5 cloves garlic
4-5 chilli padi
4 tbsp tomato ketchup
11/2 tbsp chilli sauce
1 tsp black vinegar
1 tbsp light soy sauce
125 ml water
21/2 tbsp sugar
Salt and pepper to taste
1/2 tsp seasoning powder
1 tsp corn flour
1) Heat wok with oil and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Lower heat and continue to simmer till sauce starts to thicken.
2) Add in prawns and spring onions, toss quickly on high heat and when sauce thickens,
transfer to serving plate.
3) Serve hot and garnish with coriander leave.