|Tiger prawns||8 Ounce (Uncooked, 225 Gram)|
|Seasoned oil||1⁄2 Pint (300 Milliliter)|
|Fresh coriander leaves||1 Tablespoon (For Garnish)|
|For the sauce:|
|Dried red chilies||4 Small, soaked in warm water for 10 minutes, then deseeded and finely chopped|
|Garlic||1⁄2 Teaspoon, finely chopped|
|Fresh ginger root||1⁄2 Teaspoon, finely chopped|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Chili bean sauce||1 Tablespoon|
|Tomato puree||1 Teaspoon (Not Ketchup)|
|Spring onions||1 Tablespoon, finely chopped|
|Sesame oil||2 Drop|
|Cornflour paste||2 Teaspoon (Thin)|
1. To prepare the prawns remove the legs and tails by pulling them off with your fingers, but leave the body shells on.
2. Devein them and pat dry with kitchen paper.
3. In a preheated wok, heat the seasoned oil then blanch the prawns in it for about 1 minute at the most or until they turn bright pink.
4. Quickly remove them with a strainer and drain.
5. Pour off the oil and wipe clean the wok.
6. Add the tablespoon of fresh oil and heat until hot.
7. Add the chilies, garlic and ginger to flavor the oil for a few seconds.
8. add the blanched prawns and stir-fry for about 30-40 seconds, then add the soy sauce, wine, chili bean sauce, tomato paste and stock, blend well and bring to the boil.
9. Braise for about 1 minute, stirring constantly, then add the spring onions and sesame oil and thicken the sauce with the cornflour paste.
10. Garnish and serve hot.