© 2018 Ching He Huang. All rights reserved.

Hot Chilli Prawns

Serves : 2 Preparation 10 mins Cooking 5 mins Total 15
Nutrition facts: 358.00 calories 30.20g protein 33.10g carbs 25.00g sugars g fat g g fibre mg sodium
Ingredients: 5 tbsp Tomato ketchup 2 tbsp Low sodium light soy sauce 1 tbsp Granulated sugar 2 tsp Cornflour For the prawns: 2 tbsp Vegetable oil 1 small, finely sliced Onion 6 large cloves, chopped Garlic 3 medium, chopped Red chilli 3 cm, chopped Ginger 300g / 0.66 lb, de-veined and shells removed Fresh raw tiger prawn 200ml / 0.84 cup Boiling water 1 tbsp strained Lime juice 2, shredded Spring onion 4 tbsp, chopped Coriander 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.

Hot Chilli Prawns

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. 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)


Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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