1kg head and shell on prawns
2 tbsp. Lee Kum Kee Chiu Chow Chilli oil
2 tbsp. Lee Kum Kee Double Deluxe Soy Sauce
1 tsp. Lee Kum Kee Sweet Soy Sauce
3 tbsp. ketchup
2 tbsp. Shaoxing wine or dry sherry
2 tbsp. lemon juice
1 tbsp vegetable oil
2 garlic cloves, minced
1 tbsp. ginger, minced
4 spring onions, finely sliced
A small handful of coriander, roughly chopped
Lime wedges, to serve
1 Rinse the prawns under cold water to clean.
2 Take a small pair of scissors and cut through the shell down the back of the spine. Using a small, sharp knife, cut a shallow slit along the back of each shrimp through the opening and remove the vein with the tip of the knife. Lay the prawns on a tray on a kitchen towel to dry.
3 In a small mixing bowl, mix the ketchup, wine, chilli oil, lemon juice and soy sauces.
4 Heat a large sauté pan on high heat with half the vegetable oil then add the prawns and stir fry just until they turn pink in colour.
5 Add the remaining vegetable oil to the pan and add the garlic and ginger and sauté for 1 minute on medium heat.
6 Add the ketchup and soy sauce mixture along with the spring onions. Cook for another minute.
7 Lastly add the chopped coriander and serve with lime wedges and lots of napkins.