Ingredients450g raw tiger prawns
1 stalk lemon grass
1 chopped fresh chilli(or 1/2 tsp of dried chilli flakes)
2 tblsp veg oil
100g chopped onions(about two medium ones)
2 large garlic cloves peeled and chopped
2 tsp chopped fresh ginger
1 1/2 tsp of madras curry paste
1 tsp chilli bean sauce
1 tsp sugar
2 tblsp water
1 tblsp rice wine (or dry sherry)
2 tsp light soy sauce
chopped fresh coriander to garnish
MethodPeel and chop the lemon grass and add to the chilli, onion and garlic and fry over hot heat in a wok for a minute.
Add prawns and stir fry for a minute.
Add the liquids( ie everything else) and cook for 4 minutes.
Garnish with coriander and serve with rice.