Singapore Chilli Prawns
1 tablespoon peanut oil
2cm piece fresh ginger, finely grated
400g can crushed tomatoes
⅓ cup sweet chilli sauce
1 tablespoon fish sauce
600g medium green king prawns, peeled, deveined
2 eggs, lightly beaten
steamed jasmine rice
Heat a wok over medium-high heat. Add oil. Swirl to coat. Add ginger, tomato, sweet chilli sauce and fish sauce. Stir-fry for 2 minutes or until sauce boils and thickens slightly.
Add prawns. Stir-fry for 2 to 3 minutes or until prawns are pink and cooked through.
Add beaten eggs and stir through for 1-2 minutes.
Serve with rice and scatterings of coriander.
Adapted from Superfood Ideas