© 2017 Ching He Huang. All rights reserved.

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