12 green (raw) prawns
3 tbsp vegetable oil
1 garlic clove, crushed
3 dried red chillies, soaked, drained and chopped
2 tbsp Lingham's chilli sauce
4 tbsp tomato sauce
½ tsp salt
1 tsp sugar
1 tsp cornflour, blended with 1 tbsp cold water
4 spring onions, chopped
1 egg white
Clean prawns by inserting wooden satay stick through back and hooking out intestinal tract.
Heat oil in wok, and fry prawns quickly, being wary of spitting, then drain and set aside.
Drain off all but 1 tbsp oil and reheat. Add garlic, chillies, sauces, stock, salt & sugar, and stir well to mix.
Add cornflour paste, bring to boil, and stir for 1 minute.
Add prawns and spring onions, and toss to coat.
Add egg white and stir until sauce thickens. Serve immediately with plenty of fragrant coconut rice or steamed jasmine rice.