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Number of serving: 4
Preparing time: 8 minutes
Cooking time: 12 minutes
Ingredients A:
500g raw tiger prawns, peel, devein and leave the tail intact
2 tablespoon peanut oil
5 garlic cloves, finely chopped
3 scallion, diagonally sliced
Ingredient B:
1 red pepper, remove seed and cut into strips
2 big red onion, peeled and sliced
1 small red chili, remove seed and sliced into thin strips
Chili sauce ingredients:
1 tablespoon corn flour
4 tablespoon fish stock or water
2 tablespoon chili sauce (can choose sweetening type depend on own
preference)
2 teaspoon brown sugar
1 tablespoon light soy sauce
Method:
Dry the prawn with paper towel. Heat oil in a wok or pan over
medium heat, add the Ingredient B and stir-fry for 5 minutes. Stir in
the garlic and cook for 40 seconds. Remove to a plate and set aside.
Add the prawns to the wok or pan and stir-fry for 1 ½ minutes, or until
just cooked. Mix the chili sauce ingredients in a bowl, then stir in to
the pan. Add the fried vegetables and bring to the boil, stir
occasionally. Cook for 2 minutes. Stir in the scallion. Serve with
rice, pasta, or noodles.
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