Crispy Prawns With Chinese Dipping Sauce

Serves 4

Ingredients:

* 450 g / 1 lb medium-size raw prawns, peeled

1/4 tsp salt

* 6 tbsp groundnut oil

* 2 garlic cloves, peeled and finely chopped

* 2.5 cm / 1 inch piece fresh root ginger, peeled and finely chopped

* 1 green chilli, deseeded and finely chopped

* 4 stems fresh coriander, roughly chopped leaves and stems

For the Chinese Dipping Sauce:

* 3 tbsp dark soy sauce

* 3 tbsp rice wine vinegar

* 1 tbsp caster sugar

* 2 tbsp chilli oil

* 2 spring onions finely shredded

Procedure:

Using a sharp knife, remove the black vein along the black of the prawns. Sprinkle the prawns with salt and leave to stand for 15 minutes. Pat dry on absorbent kitchen paper.

Heat a wok or large frying pan, add the groundnut oil and when hot, add the prawns and stir-fry in two BACHES for about 1 minute, or until they turn pink and are almost cooked. Using a slotted spoon, remove the prawns and keep warm in a low oven.

Drain the oil from the wok, leaving 1 tbsp. Add the garlic, ginger and chilli and cook for about 30 seconds. Add the coriander, return the prawns and stir-fry for 1-2 minutes, or until the prawns are cooked through and the garlic is golden. Turn into a warmed serving dish.

For the dipping sauce, using a fork, beat together the soy sauce, rice vinegar, chilli oil and caster sugar in a small bowl. Stir in the spring onions. Serve immediately with hot prawns.