- 6 Tbs. water
- 6 Tbs. soy sauce
- 1/4 cup rice vinegar
- 4 tsp. sesame oil
- 1/4 cup ketchup
- 2 tsp. sugar
- 2 tsp. cornstarch
- 3 Tbs. corn or peanut oil
- 2 lb. tiger prawns, peeled and deveined
- 2 Tbs. minced fresh ginger
- 4 garlic cloves, minced
- 1 red or green jalapeño chili, seeded and minced
- 6 green onions, thinly sliced
- Steamed rice for serving
Make the sauce
In a small bowl, combine the water, soy sauce, vinegar, sesame oil, ketchup, sugar and cornstarch. Stir to dissolve the sugar and cornstarch.
Stir-fry the prawns
Heat a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the corn oil. Add the prawns and sear, turning once, until browned on both sides, about 1 minute per side. Using a slotted spoon, transfer the prawns to a bowl.
Return the wok to high heat and pour in the remaining 1 Tbs. corn oil. Add the ginger, garlic, chili and two-thirds of the green onions and stir-fry until fragrant, about 10 seconds. Give the sauce a quick stir, add to the wok and stir until it begins to bubble. Immediately add the prawns and stir-fry until the prawns are opaque throughout and the sauce has thickened slightly, about 1 minute. Transfer to a platter, garnish with the remaining green onions and serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).