3 tbsp vegetable oil
1 garlic clove, crushed
3 dried red chilies, soaked, drained and chopped
2 tbsp lingham’s chili sauce
4 tbsp tomato sauces
1 cup hot chicken stock
½ tsp salt
1 tsp sugar
1 tsp cornflour, blended with 1 tbsp cold water
4 spring onions, chopped
1 egg white
Devein 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, chilies, sauces, stock, salt and sugar, and stir well to mix
Add cornflour paste, bring to boil, and stir for 1 minute
Add prawns and spring oinions, and toss to coat.
Add egg white and stir until sauce thickens.
Serve immediately with plenty of fragrant coconut rice or steamed jasmine rice.