Cantonese Style Prawns (Soy Sauce Prawns)

• 450 gr prawns, deveined.
• 2 tablespoon oil
• 2 cloves garlic, minced
• 1 inch ginger
• 1-2 spring onions
• 1.5 Tbsp cornflour
• 100ml chicken stock 
• Salt and pepper to taste

The Sauce

• ½ tbsp dark soy sauce
• 2 tbsp light soy sauce
• 4 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 2 Tbsp sugar
• A dash sesame oil

Roughly chop the ginger and garlic. Cut the spring onions into large pieces.

Mix the sauce ingredients in a small mixing bowl and set aside.

Season the prawns with salt and pepper, dust with cornflour and mix well.

To cook the prawns, heat up vegetable oil. Once smoking hot, start cooking the prawns letting them sear for 30 secs to a minute before turning them. Cook for another minute.  Transfer the prawns to a mixing bowl. 

Using the same wok, bring it back to heat. Add a tsp of oil, once it’s smoking hot, add the ginger garlic and spring onions, cook for a couple of minutes. Add the sauce and bring to a boil add the chicken stock. Once it has reduced to a sticky sauce. Add the prawns back into the wok, toss for a couple of times until the prawns are fully coated in the sauce. Add the coriander and serve.