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Chili-Garlic Prawns

For a simple side dish, heat 1 Tbs. corn oil in a wok over high heat. Add 1 garlic clove, smashed, and 2 slices ginger. Stir-fry for about 10 seconds. Add 1 lb. sugar snap peas, stir-fry for 1 to 2 minutes, then add 3 Tbs. water and 1 to 2 Tbs. soy sauce. Cover and cook over medium heat until the peas are crisp- tender, about 1 minute. Drizzle with sesame oil and serve.

Ingredients:

  • 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

Directions:

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).