1. Cooking

    • Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry.
    • Prepare the sauce by combining all the seasoning ingredients (Knorr Concentrated Chicken Liquid Seasoning, Knorr Tomato Ketchup, Knorr Cornstarch, Chinese wine, sesame oil and water) in a small bowl. Set aside.
    • Heat wok with hot oil. Add in the prawns and blanch in the hot oil for 2 mins. Remove and Drain.
    • Empty all but 2 to 3 tablespoons of the oil in the wok. Add garlic and ginger and stir fry till fragrant, then add in prawn and seasoning, and quickly toss until most of the sauce has been absorbed.
    • Toss in the chopped spring onions, mix well, and scoop out onto a serving dish.