A simple "street hawker" style dish form Malaysia, combining juicy prawns with a lavish, spicy sauce. (Serves 2)

Ingredients:    

500g whole green prawns, peeled and deveined
Extra Virgin Organic Coconut Oil
1 tablespoon ginger, garlic and shallot mix
2 teaspoons chopped chilli
1/2 cup tomato sauce
1/4 cup sweet chilli sauce
2 tablespoons brown vinegar
2 teaspoons brown sugar
1/2 cup chopped shallots

Instructions:    

Extra Virgin Organic Coconut Oil in wok.

Fry ginger, garlic, shallot mix and chilli for 30 seconds.

Add prawns and toss until they start to colour.

Add tomato sauce, chilli sauce, vinegar and sugar.

Continue stir frying until prawns are cooked (approximately 3 - 4 minutes). You may need to add a dash of water to keep sauce moist.

At last minute, toss through the shallots.

Serve over boiled white rice.