Spicy prawn and salad onion stir fry recipe

Spicy prawn & salad onion stir fry

Name: Spicy prawn & salad onion stir fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 200 g 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

Salad onions lend themselves well to Chetna Makan's stir fries, benefiting from a quick blast of heat to soften and sweeten them

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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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.