Recipe

Chili Prawns

Ingredients

1 teaspoon vegetable oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon minced shallot
1 fresh red or green jalapeno chili, stemmed and minced
3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined
1 egg, lightly beaten
FOR THE SAUCE:
1/4 cup chicken stock or canned chicken broth
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sweet chili-garlic sauce

Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.
Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.