I bought a williams sonoma asian cookbook and this is the first recipe I made from it. I love shrimp and it was quite easy to make. Takes about 1/2 hour.
Chili Garlic Prawns
- soy sauce: 6 tablespoons
- rice vinger: 1/4 cup
- asian sesame oil: 4 teaspoons
- ketchup: 1/4 cup
- sugar: 2 teaspoons
- cornstarch (cornflour): 2 teaspoons
- corn or peanut oil: 3 tablespoons
- tiger shrimp: 2 lbs
- ginger: 2 tablespoons minced
- garlic: 4 cloves
- red or green jalapeno chile: 1, seeded and minced
- green onions: 6, thinly sliced
- steamed rice
Make the sauce: In a small bowl, combine 6 tablespoons of water and the soy sauce, vinegar, sesame oil, ketcup, sugar, and cornstarch. Stir to dissolve sugar and cornstarch.
Stir-fry the Prawns: Heat a wok or large frying pan over high heat and add 2 tablespoons of corn oil. Add prawns and sear, until browned on both sides, takes a few minutes. Transfer prawns to a bowl. Return pan to high heat and add 1 tablespoon of oil. Add the ginger, garlic, chile and green onions and stir-fry for about 10 seconds. Add sauce to the pan and stir until it begins to bubble. Add the prawns and stir-fry until the prawns are opaque throughout and the sauce has thickened slightly, takes a 1-3 minutes. Transfer to a platter, garnish with green onions and serve with rice.