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Red onion -
2 medium, peeled and sliced into half moon slices
Shaosing rice wine -
1 tablespoon, or dry sherry
Soft brown sugar -
1 teaspoon
Chinkiang black rice vinegar -
1 tablespoon
Fresno chilli -
1 green, or Jalapeno chilli, deseeded and finely chopped
Tiger prawn -
150g large pre-cooked
Low sodium light soy sauce -
1 tablespoon
Toasted sesame seeds -
some
Steps
Prepare the onions. Slice them into half moon slices. Prepare the green chilli, deseed and finely chop.
Heat a wok over high heat and when wok starts to smoke, add thegroundnut oil. Give the oil a swirl and then add the red onions and cook stirring for 2 minutes until they start to turn golden brown at the edges. Then add the Shaosing rice wine, the brown sugar and the vinegar and toss cooking for 1 minute. Then add in the green chilli pieces and then toss together cooking for 30 seconds.
Finally add in the cooked Tiger Prawns and toss all the ingredients. Then add 1 tablespoon of low sodium light soy sauce. Then take it off the heat and add a small sprinkle of toasted sesame seeds. Serve immediately with steamed Jasmine rice or brown rice.