Ingredient

Prawns (cleaned) ½ kg

Ginger (chopped) 1 tbs

Spring onion 1 inch pcs (chopped) 1 unit

Shangrila ketchup ¼ cup

Shangrila Vinegar 1 tbs

Salt ½ tsp

Black pepper (crushed) ½ tsp

Shangrila Chilli Sauce 1 tbs

Shangrila Soy Sauce 1 tbs

Oil ¼ cup

Water/Chicken stock 1 cup

Corn flour 1 tbs

Hot chilli paste:

Shangrila Hot Sriracha Sauce 1 tbs

Garlic (crushed) 1 tbs

Oil 1 tbs

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Preparation

Method

Mix all the ingredients for chilli paste in a bowl and keep aside. Heat oil in a wok, fry the prawns for 2 mins, then drain on a paper napkin. Wipe the wok and heat 2 tbs more oil in it. Then add ginger and fry for 1 min and then add chilli paste, and cook for 1 min. Add Shangrila Vinegar, Shangrila Tomato Ketchup, salt, pepper, Shangrila Soy Sauce and fried prawns, add stock or water when boiling, then mix corn flour with cold water and stir into the mixture to thicken the sauce. Remove from the stove and serve with pineapple fried rice.

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