This is a typical stir-fry, and the secret is to cook everything quickly and lightly. Prawns in particular do not do well when overcooked. Be sure to mix the corn flour thoroughly so no lumps are left. Some chefs will add the tomato into the final stir-fry, but I believe it is better to leave out and arrange the fresh tomato around the prawns and sauce just before serving.
| Ingredients | Serves 4 |
| Shelled de-veined prawn | 300 gm |
| Tomatoes (quartered) | 4 large |
| Ginger, finely chopped | 1 tbspn |
| Tomato ketchup | 2 tbspns |
| Corn flour | 1 tbspn |
| Water | 4 tbspns |
| Garlic, finely chopped | 1 tspn |
| Shallot, finely chopped | 2 tbspns |
| Rice wine or Sherry | 1 tbspn |
| Chilli sauce | 1 tbspn |
| Sunflower oil | 4 tbspns |
Cooking Method
In a bowl place the ketchup and corn flour, adding the water and stirring until smooth.
Heat the oil in the wok and when hot add the ginger, garlic and shallot and quickly stir-fry. After one minute add the prawns and continue quick stir-frying for another two minutes.
Reduce the heat and add the rice wine or sherry, the chilli sauce and the ketchup and corn flour mixture, stirring constantly until the mixture thickens.
Place on a large platter with the tomato quarters arranged around the outside. Serve with steamed rice.
