Total Time
30mins
Prep 15 mins
Cook 15 mins

A quick flash-fry.. ideal for cooking in a hurry. Serve with plain or fried rice. Please note, you may add an additional teaspoon of corn flour if you find the sauce has not thickened up.

Ingredients Nutrition

Directions

  1. Heat a wok over high heat, and add the oil.
  2. Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn).
  3. Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
  4. Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
  5. Add in lime juice and give it all a good stir till the sauce has thickened.
  6. Garnish with spring onion and chopped coriander and serve straightaway.
Most Helpful

5 5

This made an excellent, quick lunch for four people with some steamed white rice. I used Rice Bran Oil for stir-frying and butterflied the prawns before cooking. Otherwise, I kept everything exactly as stated. The lime juice really lifts the flavour. Yum! Thanks A&A!