Ingredients
| 2 Tbsp | Vegetable oil |
| 1 | Onion, sliced |
| 4 | Garlic cloves, crushed |
| 2 ½ | Red chillies, 2 chopped and 1/2 extra to serve |
| 3 cups | Tomato puree |
| 1 Tbsp | Fresh ginger, grated |
| 1 cup | Fish stock |
| ⅓ cup | Malt vinegar |
| ⅓ cup | Caster sugar |
| 1 to taste | Salt & freshly ground pepper |
| 1 kg | Prawn, raw and unpeeled (Main) |
| 1 sprinkle | Fresh coriander |
| 1 | Rice, steamed to serve |
Directions
- Heat the oil in a large deep-sided frying pan over high heat. Add the onion, garlic, chilli and ginger and cook for 2-3 minutes.
- Add the tomato puree, stock, vinegar, sugar, salt and pepper and cook for 8-10 minutes or until thickened. Add the prawns and cook for 3-4 minutes or until cooked through.
- Sprinkle with coriander and extra chilli and serve with rice.