Ingredients Checklist
- 16 extra large green South Australian king prawns
- ¼ cup rice bran oil
- 2 large red chillies, sliced (removing seeds reduces the heat)
- 4 large cloves garlic, peeled and finely sliced
- 2 tbsp fresh ginger, peeled and grated
- 1 tbsp tomato paste
- 1 tbsp red miso paste
- ½ cup water
- 2 tbsp sugar
- Sea salt and ground white pepper to taste
- Coriander leaves, lime wedges and finely sliced red chilli to garnish
Instructions
- Prepare prawns by leaving head and tail in tact, peel and devein the body, set aside.
- Heat a wok or frying pan, add oil, bring to medium-high temperature.
- Add chilli, garlic and ginger, stir constantly for 2-3 minutes. Stir in tomato paste, miso, water and sugar to wok.
- Add prepared prawns, toss to coat with the sauce, cover and cook for 4-5 minutes.
- Transfer prawns and sauce to a serving plate, garnish with coriander, lime wedges and chilli, serve immediately.
