Tiger Prawns with Chilli, Spring Onion & Garlic.

On such a lovely day, i thought i would make something nice to eat for dinner as a reward for good weekend.  All thanks to my dear mummy who gave plenty of good tips to get these yummy prawns taste good and satisfied our bellies.  Dinner tasted particularly rewarding, when after a day of hardwork in the garden!
These prawns are pretty fiery - so i also had a vegetable stir-fry to balance out the flavours.  I also make this sometimes without the chillies.

2Tbspn Groundnut/Veg Oil
200g Raw Prawns (i used tiger prawns)
1 Onion, finely sliced
2 Spring Onion, finely sliced
1 Red Chilli, deseeded and chopped
thumb-sized Ginger, deskinned and finely chopped
1 clove of Garlic
1Tbspn Light Soy Sauce
dash of Shaoshing rice wine
dash of sesame oil
1/2tspn Chilli flakes
pinch of salt for seasoning

Method:

1) Heat up a wok over a high heat and add the oil.  Add the garlic, ginger, chopped chilli and stirfry for a few seconds.
2) Add the prawns, sprinkle in the shiaoshing rice wine, sesame oil and stir-fry it until the prawns start to turn pink.
3)Add in the onions & spring onions, and then the light soy sauce. When the prawns have all turned pink, season with a little salt and little chilli flakes. Give it final stir - and ready to serve.

Happy Cooking!