Stir-fried Prawns with Tomato by Lily Tan

(serves 4)

- 16 big prawns (deveined, trim-off legs and antennae, do not remove head and shell)
- 2 tomatoes
- 1 onion (cut into wedges)
- 3 slices of ginger (mashed)
- Spring Onions or Parsley (for garnishing)
- Tomato Sauce (3-4 tbsp)
- Sweet Chilli Sauce eg. Maggi, Lingham's, SINSIN (1 tbsp)
- Chinese Cooking Wine, Salt, Sugar

1. To remove tomato skin, bring a pot of water to rolling boil and drop tomatoes in gently. Let it boil for about 20secs or when skin begins to peel {do not over-boil, remove as soon as there is a slight peel}. Remove tomatoes; leave it to cool off slightly (or drop in ice water) before peeling off the skin. Then cut them into cubes (approx. 1.5cm) and set aside.

2. Heat wok with oil, when hot, put in ginger and onions and stir-fry for 1 min. Turn to high fire, put in tomatoes and then the prawns {do drain well before cooking}. Keep stirring till prawns turned red.

3. {To be done swiftly, else prawns get overcooked} Add tomato sauce and chilli sauce (may add more if preferred) and season with salt and sugar to taste. Lastly, enhance flavour with a dash of Chinese cooking wine. Garnish and ready to serve. Enjoy!