Ingredients

Steps

• Heat groundnut oil in a wok over a high flame.
• Stir-fry the garlic, ginger, and chillies for 30 seconds.
• Add prawns and cook until pink, then pour in hot vegetable stock and boil.
• Mix in the ketchup, soy sauce, and brown sugar.
• Add lime juice and cornflour mixture, then simmer for 5–8 minutes until thickened.
• Scatter the chopped spring onions and coriander over the mixture.
• Serve prawns on plates with jasmine rice and garnish with coriander and lime.