In a bowl, mix together the cornflour, salt, and cracked black pepper. Add the prawns, and toss until well combined. Set aside.
Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the chilli, garlic, and spring onions, and stir-fry for 3–5 minutes. Remove from the heat, and cover with a lid to keep warm while you cook the prawns.
Heat the remaining oil in a separate frying pan over a high heat. Add the prawns, and cook for 3–5 minutes, tossing them gently until they are completely pink.
Remove the prawns from the pan with a slotted spoon, and divide among 4 serving plates. Top with the chilli and spring onion mixture, and serve immediately with a splash of soy sauce.
- 2 tbsp cornflour
- 1 tbsp sea salt
- 1 tbsp cracked black pepper
- 16 few drops raw king prawns, peeled and deveined
- 4 tbsp vegetable oil
- 3 fresh hot red chillies, deseeded and finely sliced
- 3 garlic cloves, grated or finely chopped
- 6 spring onions, cut into 5cm pieces, then halved lengthways
- 1 splash dark soy sauce, to serve
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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