500g Raw Tiger Prawns
2 Red Peppers
5 Spring Onions
A Broccoli Crown
2cms piece of Ginger
4 Garlic Cloves
1 Red Chilli (add to your preference)
Ground Nut Oil
Light & Dark Soy Sauce
Toasted Sesame Seed Oil
3) Follow that quickly with the broccoli florets and sliced red pepper. At this point add 1 tablespoon of sesame seed oil, 2 tablespoon's of dark soy sauce, 3 tablespoon's of light soy sauce. Leave to cook for 4-5 minutes, stirring occasionally.
4) Meanwhile chop the spring onions and add the prawns to the wok. Add the rice wine vinegar and the Chinese cooking wine. Cook for 5 minutes.
5) In a small bowl add 2 tsp of cornflour and 4tsp of cold water and mix well, until it turn into a smooth runny paste. Add this to the wok and stir well, in no time the sauce will thicken and coat everything. Leave to cook for another 3/4 minutes.
6) Add the chopped spring onions to the wok but leave a handful for garnishing. Serve with Jasmine Rice.