Garlic chilli prawn

HCP is my saviour. This is a supremely easy stir fry dish yet the returns are great. Most important is to use fresh prawns, nothing else will do.

Ingredients 

300g fresh prawns, shelled and deveined

1 tsp chopped garlic

1 tsp chopped ginger

1 tbsp chopped onion

3 chillis, sliced and deseeded if wanted

1 tsp fish sauce

1 tbsp chinese wine

1 tbsp corn starch

Method

1) Prepare and marinade prawns with sauces and corn starch. Set aside for at least half an hour.

2) Heat up the HCP. Fry the aromatics including chillis till soft. I don't usually use oil but I do grease the pan very lightly then wipe it off with a kitchen towel.

3) Add prawns and close the lid. Wait about 2 mins, then flip pan. After another 2 minutes, turn back and check if cooked. If not cooked, snap close lid and cook a 20 to 30 more couple more seconds till cooked.

4) Serve immediately.