I don't advise trying to shortcut this recipe by buying pre cooked or frozen prawns, because they are just simply not the ...

Take cornflour in a bowl and add all purpose flour, garlic paste ... dark soy sauce, chilli sauce to it and mix it. 11. Add water to the pan and mix it, and then, add the slurry, fried prawns to the ...

Stir to coat the prawns well in the sauce and cook for ... about two minutes will do it. Add the garlic, ginger and chilli and cook those for another one to two minutes, just until the garlic ...

Blend the galangal, ginger, lemongrass, garlic, chilli ... To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings ...

Three courses to impress for less than £10 - sound good? Well you're in luck, because that's exactly what's on the menu today ...

Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 ...

Remove the prawns from the wok. Next, add in the red pepper, onion, garlic, ginger, chilli, pack choi. Half of the teriyaki sauce and enough water to create steam. Cover with a lid or a plate.

Cook gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of minutes more. Add the prawns, increase the heat and fry until they are pink all over.

4 large prawns 3 Tbsp extra virgin olive oil 7-8 garlic cloves, chopped 3-4 red chillies, chopped Salt, to taste Clean the prawns and cut the arms and whiskers but keep the heads and shells intact. 2.