Spiced with chilli and ginger, this dish is lip-tinglingly good and quick to cook once the initial prep is done. This recipe is made with frozen prawns but if you are able to get fresh tiger prawns, all the better.
| Ingredients | ||
|---|---|---|
| 24 | medium tiger prawns, with heads (thawed if frozen) | |
| 1 | thumb-sized piece of ginger, peeled and finely chopped | |
| 2 | handful | garlic, finely chopped |
| 10–12 | dried, bird's eye chillies | |
| 600 | ml | mijiu (Chinese rice wine) |
| 1 | tablespoon(s) | sugar |
| salt | ||
| pepper | ||
| 1 | tablespoon(s) | vegetable oil |
| 1 | handful | coriander leaves, chopped, to garnish |
Preparation:
