Chile Garlic Prawns

Chile Garlic Prawns

Serves 4

Soy sauce, 6 tablespoons(3 fl oz/90ml)
Rice vinegar, 1/4 cup(2 fl oz/60 ml)
Asian sesame oil, 4 teaspoons
Ketchup, 1/4 cup(60g)
sugar, 2 teaspoons
cornstarch 2 teaspoons
corn oil 3 tablespoons
tiger prawns, 1 kg peeled and deveined
ginger 2 tablespoons minced
garlic 4 cloves minced
red or green jalapeno chile, 1 seeded and minced
green spring onions 6 thinly sliced
steamed rice for serving

1. Make the sauce. In a small bowl, combine 6 tablespoons water and the soy sauce, vinegar, sesame oil, ketchup, sugar and corn starch and stir to dissolve the sugar and cornstarch.

2. Stir fry the prawns. Heat a wok or large frying pan over high heat until very hot and add 2 tablespoons of the corn oil. Add the the prawns and sear, turning once, until browned on both sides, about 1 minute on each side. Using a slotted spoon, transfer the prawns to a bowl. Return the pan to high heat and add the remaining 1 tablespoon oil. Add the ginger, garlic, chile, and two-thirds of the green onions and stir-fry for about 10 seconds until fragrant. Give the sauce a quick stir, ad to the pan, and stir until it begins to bubble. Immediately add the prawns and stir-fry until the prawns are opaqu throughout and the sauce has thickened slightly, about 1 minute. Transfer to a platter, garnish with the remaining green onions, and serve with the rice.