Tiger prawns stir-fried with garlic, ginger and chilli's are seasoned with soy and ketchup and served on top of steamed Jasmin rice.
Heat a wok over high heat and add the groundnut oil.
Add the garlic, ginger and chillies and stir fry for 30 seconds.
Add the tiger prawns and stir well.
When the prawns start to turn pink add the hot vegetable stock and bring the sauce to the boil.
Add the ketchup, light soy sauce and brown sugar and mix well.
Add the lime juice and then the blended cornflour.
Let the sauce reduce and thicken slightly.
Add the spring onions and coriander
Ladle the prawns onto a serving plate and serve with portion of steaming Jasmine rice.
Garnish with a few sprigs of coriander and a wedge of lime.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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