500 grams jumbo/tiger prawns deveined with the tail shells still on
1 tablespoon tomato purée
2 tablespoons ketchup
2 tablespoons chili garlic sauce
1 teaspoon sugar
1/4 teaspoon salt (to taste)
1/8 teaspoon white pepper
1/8 teaspoon sesame oil (ok if you don’t have it but it has a great flavour)
3 tablespoons vegetable oil
1 teaspoon ginger (minced)
2 teaspoons garlic (finely chopped)
1 tablespoon green onion (finely chopped)
1 tablespoon coriander stems (finely chopped)
1 tablespoon Chinese wine/white wine (ok if you don’t have it)
1/3 cup water
chopped coriander leaves for garnish or green of spring onion
1. Rinse the prawns under running water and pat dry with a paper towel. You can also slice the shrimp in the back (not all the way through) to make them more plump after cooking
2. Make the sauce by mixing the tomato purée, ketchup, chili garlic sauce, sugar, salt, white pepper
and sesame oil in a medium bowl
3. Heat the oil in your wok until smoking hot. Fry the prawns on both sides for 30 seconds each side. The prawns should be 80% cooked. Turn off the heat, remove the prawns from the wok, and set aside on a
4. Turn the heat to medium-low, and add the remainder of the oil in the wok.
5. Add the ginger and infuse for 15 seconds and add the garlic and white of the spring onions. Once caramelized (about 1 minute), add the sauce mixture and continue to stir and fry for another minute until incorporated. Add the chopped coriander stems and then the white wine.
6. Increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.
7. Once the sauce is simmering, add the prawns and any juices that may have collected on the plate. Toss the prawns until they are completely coated in sauce. Serve, topped with chopped coriander leaves and or the green of the spring onion cut diagonally.
DO NOT REHEAT or the prawns will be rubbery and hard to the bite