Spicy Stir-fried Prawns

[tinker]

The 'spicy' name is a bit misleading. It's not spicy hot, just lots of garlics, green onions and ginger. Bean sauce added gives it a little heat and the ketchup lends the sweet-sour tang. Enjoy!

Spicy Stir-fried Prawns

500 gm big prawns - beheaded, deveined, shell on*
1 Tbsp cornstarch
oil for deep frying
1 1/2 Tbsp oil
1/2 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
2 Tbsp finely chopped green onion
1 tsp hot bean sauce/paste
1 Tbsp cooking or rice wine
1/4 cup ketchup
1/2 tsp sea salt
2 tsp sugar
1/2 Tbsp cornstarch
1 cup water

Mix together hot bean paste, rice wine, and ketchup in a small bowl; set aside.
Dissolve the sea salt, sugar, and 1/2 Tbsp cornstarch in the water in a separate bowl. Set aside.
Drain as much water as you can from the prawns (pat dry with paper towels if possible). Mix in the 1 Tbsp cornstarch.
Heat enough oil for deep frying in a saucepan. When hot, drop prawns in batches and deep fry for 2 minute or until cooked*. Drain in paper towels. Set aside.
Heat wok, add in 1 1/2 Tbsp oil and wait until it is smoking hot.
Stir fry the green onions, garlic, and ginger in the wok until aromatic.
Add in the ketchup mixture. Stir fry for a few seconds.
Add the water mixture. Bring to boil.
Tip in the prawns and stir to mix. Dish up and serve.

Note: If the prawns are small, shell completely and also reduce the deep frying time to about 1 minute only.