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200g raw peeled tiger prawns
1 bunch salad onions
1 tbsp dark soy sauce
1 tsp cider vinegar
½ tsp clear honey
1 tsp Lee Kum Kee Chilli Garlic Sauce
2 tbsp sunflower oil
1 garlic clove, finely chopped
1 red chilli, finely chopped
1 tsp cornflour
Egg fried rice, to serve
Defrost the prawns if necessary. Cut the salad onions into 3cm lengths. In a small bowl, combine the soy sauce, vinegar, honey and chilli garlic sauce. Stir in 3 tbsp water; set aside.
Heat the oil in a frying pan, add the garlic and chilli and cook for 1 minute over a low heat until they start to get some colour. Add the salad onions and cook for 2 minutes over a medium heat until starting to soften. Stir in the prepared soy sauce mixture. Add the prawns and cook for about 2 minutes on each side until pink, opaque and cooked through.
In a small bowl, mix the cornflour with 4 tbsp cold water. Add this to the pan and mix well. Stir for a few seconds until the liquid in the pan turns thick and sticks to the prawns. Serve straight away with egg fried rice.
And to drink...
Weinhaus Pinot Gris Urmeer, Rheinhessen, Germany * (£7.99/75cl) This rich, well-rounded white is excellent with the spicy prawn stir fry.
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