This is from the local Western Australia newspaper. After making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. We have also added some cornflour and changed the direction a little. The preparation time allows for peeling prawns.
- 2 tablespoons vegetable oil
- 1 kg prawns (raw large peeled down to the last joint and deviened, I prefer to totally peel)
- 1 tablespoon garlic (minced or crushed)
- 2 tablespoons fresh ginger (finely chopped or grated)
- 1 red chile (chopped with or without seeds to your taste)
- 1 cup chicken stock
- 2 tablespoons light soy sauce
- 4 spring onions (scallions cut into 4 cm lenghts)
- 1 teaspoon cornflour (corn starch)
- 1 tablespoon water
- 1⁄8 cup basil leaves (roughly chopped)
- 1⁄8 cup oregano leaves (roughly chopped)
- steamed rice, to serve
- Heat a wok to very hot and add the vegetable oil.
- Blend water and cornflour.
- Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
- Remove with slotted spoon and set to one side.
- Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
- Add the spring onions and the prawns and heat through.
- Fold through the herbs and serve with steamed rice.