Name: Stir-fried tomato prawns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 750 gram large green prawns, peeled, heads and tails on, shells reserved; 50 gram peeled, grated ginger; 4 garlic cloves, crushed; 1 long red chilli, finely chopped; 1 tablespoon tomato paste; 250 gram punnet cherry tomatoes; 2 tablespoon fish sauce; 2 tablespoon white sugar; 1 1/2 tablespoon rice wine vinegar; fish sauce, black pepper, to taste; 2 finely shredded green onions, to serve; steamed white rice, to serve

Ingredients

2 tablespoon peanut oil

750 gram large green prawns, peeled, heads and tails on, shells reserved

50 gram peeled, grated ginger

4 garlic cloves, crushed

1 long red chilli, finely chopped

1 tablespoon tomato paste

250 gram punnet cherry tomatoes

2 tablespoon fish sauce

2 tablespoon white sugar

1 1/2 tablespoon rice wine vinegar

fish sauce, black pepper, to taste

2 finely shredded green onions, to serve

steamed white rice, to serve

Method

1.Heat half the oil in small saucepan on high. Fry reserved prawn shells for 1-2 minutes until they change colour. Add water to cover and bring to a boil. Reduce heat to medium, simmer, uncovered, for 15 minutes. Strain. Discard shells.

2.Heat remaining oil in wok on high. Saute prawns for 1-2 minutes, until they change colour. Add ginger, garlic and chilli and stir-fry for 30 seconds, until fragrant. Stir in paste and cook for 1 minute.

3.Pour strained prawn stock into the wok with tomatoes, sauce, sugar and vinegar. Bring to a boil on high. Reduce heat to medium and simmer for 1-2 minutes.

4.Season to taste with fish sauce and black pepper. Serve topped with shredded green onions and accompany with steamed white rice.

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Ingredients

Method

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