Red onion2 medium, peeled and sliced into half moon slices
Shaohsing rice wine1 tablespoon, or dry sherry
Soft brown sugar1 teaspoon
Chinkiang black rice vinegar1 tablespoon
Fresno chilli1 green, or Jalapeno chilli, deseeded and finely chopped
Tiger prawn150g large pre-cooked
Low sodium light soy sauce1 tablespoon
Toasted sesame seedssome
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.