Sticky Ginger Prawns

Ingredients (Serves 4)

• vegetable oil for frying, plus 1 teaspoon
• large raw tiger prawns 800g, peeled and deveined
• fresh root ginger 4cm, finely chopped
• garlic cloves, 2 crushed
• shallots 2, finely chopped
• brown sugar 4 tablespoons
• white wine vinegar 1 tablespoon
• water 2 tablespoons
• soy sauce 2 tablespoons

Method

Heat a wok, add the oil and cook the prawns until pink. Heat 1 teaspoon oil in a pan and cook the ginger, garlic and shallots until soft. Add the sugar, vinegar, water and soy sauce and simmer gently for 3-5 minutes, until the liquid evaporates leaving a rich coating sauce. Serve the prawns on a bed of noodles with the sauce drizzled over. Top with shredded spring onions and orange rind.