Ingredients
- 300g medium or large prawns (either shelled or intact at your preference)
- 1cm of ginger (sliced)
- 1 large onion (quartered)
- 1 stalk spring onion (cut into 2 inch lengths)
- 30 ml warm water
- 5 tablespoons palm oil
Seasoning
- 3 tablespoons tomato ketchup
- 1 tablespoon sugar
- a pinch of salt
Directions
1. Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked.
2. Dish out and set aside.
3. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.
4. Saute the onions and ginger till fragrant.
5. Return prawns to wok, add seasoning and water.
6. Stir well to coat the prawns.
7. Sprinkle spring onions onto the prawns before dishing out.
*For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.
- 300g medium or large prawns (either shelled or intact at your preference)
- 1cm of ginger (sliced)
- 1 large onion (quartered)
- 1 stalk spring onion (cut into 2 inch lengths)
- 30 ml warm water
- 5 tablespoons palm oil
Seasoning
- 3 tablespoons tomato ketchup
- 1 tablespoon sugar
- a pinch of salt
Directions
1. Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked.
2. Dish out and set aside.
3. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.
4. Saute the onions and ginger till fragrant.
5. Return prawns to wok, add seasoning and water.
6. Stir well to coat the prawns.
7. Sprinkle spring onions onto the prawns before dishing out.
*For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.