31 December 2012,04:24 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Peel and devein the prawns, leaving the tails intact. Heat a wok until very hot, then add the oil and swirl to coat the side.
  • Heat over high heat until smoking, then quickly add the ginger, garlic and spring onion and stir-fry for 1 minute.
  • Add the prawns and cook for 2 minutes, or until they are just pink and starting to curl. Remove the prawns from the wok with tongs or a slotted spoon.
  • Put the chilli garlic sauce, tomato sauce, rice wine, vinegar, soy sauce, sugar and cornflour paste in a small bowl and whisk together.
  • Pour the sauce into the wok and cook, stirring, for 1-2 minutes, or until it thickens slightly.
  • Return the prawns to the wok for 1-2 minutes, or until heated and cooked through.
  • Garnish with the finely chopped spring onion. Serve immediately with rice or thin egg noodles.


  • 1 kg raw medium prawns (shrimp)
  • 2 tablespoons Cooking oil
  • 1½ inch fresh ginger, cut into matchsticks
  • 2 garlic cloves, finely chopped
  • 5 spring onions (scallions), cut into 1 inch lengths
  • 4 tablespoons chilli garlic sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon Chinese black vinegar or rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon soft brown sugar
  • 1 teaspoon cornflour (cornstarch) mixed with 125 ml water
  • Finely chopped spring onion (scallion), to garnish

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