Crafts and Life

• 450 g
  (15.9oz)
  uncooked prawns
• 1.5 tbsp
  groundnut oil
• 2 tsp
  finely chopped fresh ginger
• 2 tsp
  finely chopped garlic
• 2 tbsp
  finely chopped spring onions

For the garnish

• 1 cup
  spring onions, sliced lengthways

For the sauce

• 1 tbsp
  tomato purée
• 2 tsp
  chilli bean sauce
• 1 tsp
  Chinese black vinegar or cider vinegar
• 1 tsp
  sugar
• 2 tsp
  sesame oil
• 1 pinch
  salt and black pepper

1. Spring onions, sliced lengthways. If required,
   peel the prawns and, if you are using large uncooked ones, cut them down
   the back and remove the fine digestive cord.
2. Wash them and pat them dry with kitchen paper.
3. Heat a wok or a large frying-pan over a high heat until it is hot.
4. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.
5. Stir-fry for 20 seconds and then add the prawns. Stir-fry the prawns for about 1 minute.
6. Add the sauce ingredients, season with ½ teaspoon
   each of salt and black pepper and continue to stir-fry for another 3–5
   minutes over a high heat.
7. Garnish with the spring onions and serve at once.

Serves 4 – taken from www.lovefood.com