Chilli Prawns

1. 1
   prep · ~5 min

   Coat the prawns.

   1.Pat the prawns dry well so the coating sticks evenly.

   2.Mix prawns with corn flour, all-purpose flour, black pepper, and half of the salt.

   3.Toss until the prawns are lightly and evenly coated.

   TIPWet prawns steam in the pan and lose their light crust.
2. 2
   mix · ~3 min

   Make the sauce mixture.

   1.In a small bowl, mix soy sauce, red chili sauce, tomato ketchup, vinegar, and water.

   2.In another small bowl, mix the remaining corn flour with 1 tbsp water to make a smooth slurry.
3. 3
   fry · ~5 min

   Fry the prawns.

   1.Heat oil in a wide pan over medium-high heat.

   2.Add the coated prawns in a single layer and cook for 1 to 2 minutes per side until just pink and lightly golden.

   3.Remove the prawns to a plate without overcooking them.

   TIPPrawns cook very fast; once they curl and turn pink, take them out.
4. 4
   saute · ~4 min

   Cook the aromatics and vegetables.

   1.In the same pan, keep 1 tbsp oil and remove any excess if needed.

   2.Add garlic, ginger, and green chili, then sauté for 30 seconds until fragrant.

   3.Add onion and bell pepper, then toss on high heat for 2 to 3 minutes until lightly blistered but still crisp.
5. 5
   simmer · ~2 min

   Build the sauce.

   1.Pour in the sauce mixture and bring it to a quick bubble.

   2.Stir the corn flour slurry once more and add it to the pan.

   3.Cook for 1 minute, stirring, until the sauce turns glossy and lightly thickened.

   TIPAdd the slurry gradually so the sauce stays glossy, not gluey.
6. 6
   assemble · ~2 min

   Toss the prawns in the sauce.

   Return the fried prawns to the pan and toss on high heat for 1 to 2 minutes until the sauce coats them well. Taste and adjust with the remaining salt if needed.

7. 7
   garnish

   Finish with spring onion.

8. 8
   serve

   Serve hot.

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