Ingredients

• 30-40 king prawns (6-8 per person) peeled, with tails intact, and de-veined. The pictures here show precooked prawns, but this dish tastes better with fresh/uncooked ones.

• For Marinade

• 1 tbsp. light Soya sauce

• 3 tbsp. hot chilli sauce like Encona’s or similar

• 3-4 tbsp. tomato ketchup

• A good sprinkle of freshly ground black pepper

• 1 tsp sugar

• 1 tbsp. olive or sesame oil for frying

• For the sauce;

• 2 tsp .corn flour

• 1-2 tbsp. olive oil

• 1 tbsp. chopped chives for garnish

• *You can add 3-4 cloves of garlic, peeled and grated/crushed.

Instructions

1. Place all sauce ingredients in a bowl and mix well. Taste and adjust by adding more of any of the sauce ingredients, as per your taste. For example, I would normally put another tbs. chilli sauce.

2. Add and stir in prawns. Transfer to an airtight container, cover and leave in the fridge for a few hours or overnight. You can prepare it a day in advance up to this stage

3. Just before serving, heat 1 tbs. olive oil in a non-stick wok or karahi. Lift off prawns from the marinade, leaving all the liquid behind, and add to the hot oil. Stir fry until they turn orange. If they are pre-boiled (already orange) prawns, just heat them through. Do not over cook. Keep aside in a serving platter.

4. Add corn flour to the left over marinade. You may add a little water, if you don?t have enough liquid. Taste it and add more light Soya sauce/tomato ketchup/chilli sauce/black pepper etc. until you get the right taste.

5. Now pour it into the hot wok/karahi and cook until it begins to thicken.

6. Add oil and stir it in. This gives the sauce a glaze.

7. Pour over the cooked prawns. Garnish with chives and serve with finely shredded lettuce as a starter or with boiled rice as part of a main course.