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© 2017 Ching He Huang. All rights reserved.

Hot Chilli Prawns

Serves : 2
Preparation time 10 Minutes
Cooking time 5 Minutes

per serving

Cals

358.00

Protein (g)

30.20

Carbs (g)

33.10

Sugars (g)

25.00

Fat (g)

Sat Fat (g)

Fibre (g)

Sodium (mg)

seafood

Source from

Ching He Huang Web Site

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About the recipe

This dish is so tasty and easy to cook. The flavours are spicy, sweet, garlicky and fragrant - the trick is to use a generous amount of herbs to add pungency and a fresh aroma.

Ingredients

Tomato ketchup 5 tbsp
Low sodium light soy sauce 2 tbsp
Granulated sugar 1 tbsp
Cornflour 2 tsp

For the prawns

Vegetable oil 2 tbsp
Onion 1 small, finely sliced
Garlic 6 large cloves, chopped
Red chilli 3 medium, chopped
Ginger 3 cm, chopped
Fresh raw tiger prawn 300g / 0.66 lb, de-veined and shells removed
Boiling water 200ml / 0.84 cup
Lime juice 1 tbsp strained
Spring onion 2, shredded
Coriander 4 tbsp, chopped

Steps

Mix all the ingredients for the sauce and leave on one side.
Heat a wok or large frying pan, and add the vegetable oil. Toss in the onions, garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened.
Add the prawns and continue frying for about 3-4 minutes - until they turn pink.
Stir in the sauce, bring to a simmer and pour in the boiling water.
Sharpen with the lime juice and add the spring onion and chopped coriander. Serve straight away with boiled rice.

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Ingredients

Tomato ketchup 5 tbsp
Low sodium light soy sauce 2 tbsp
Granulated sugar 1 tbsp
Cornflour 2 tsp

For the prawns

Vegetable oil 2 tbsp
Onion 1 small, finely sliced
Garlic 6 large cloves, chopped
Red chilli 3 medium, chopped
Ginger 3 cm, chopped
Fresh raw tiger prawn 300g / 0.66 lb, de-veined and shells removed
Boiling water 200ml / 0.84 cup
Lime juice 1 tbsp strained
Spring onion 2, shredded
Coriander 4 tbsp, chopped