Chilli Prawns Recipe

These prawns are coated with a spicy sweet and sour sauce. We served them with boiled udon noodles.

Serves 4.

We use a 20ml tablespoon for all of our recipes.

3 garlic cloves, peeled and crushed
1-2 small chillies, seeds removed, finely chopped
500g green prawns, peeled and deveined (approximately 30 prawns)
200g grape or cherry tomatoes, halved
6 spring onions
3 teaspoons cornflour (cornstarch)
3 tablespoons water
1 1/2 tablespoons brown sugar
4 1/2 tablespoons sweet chilli sauce
3 tablespoons tomato sauce
3 teaspoons soy sauce
3 teaspoons white vinegar
3 teaspoons sherry
2 tablespoons oil © exclusivelyfood.com.au

Finely slice the white and pale green part of the spring onions. Slice some of the green part on the diagonal to decorate the finished dish.

In a small bowl, mix cornflour and water until smooth. Add sugar, sweet chilli sauce, tomato sauce, soy sauce, vinegar and sherry.

Heat 1 tablespoon of the oil in large frying pan or wok over high heat. Add prawns and stir-fry for a couple of minutes, or until just cooked through. Remove prawns from pan and set aside.

Reduce heat to medium, add remaining tablespoon of oil to pan and stir-fry spring onion, garlic and chilli for 1 minute. Don't allow the garlic to brown too much, or it will have a bitter flavour.

Add tomatoes and cook for another minute. Add the combined sauces and simmer, stirring, until sauce thickens (about 30 seconds).

Return prawns to the pan to heat through.

Serve with noodles and garnish with reserved spring onion. © www.exclusivelyfood.com.au