Easy. Quick. Delicious. 

I’ve been using the Lee Kum Kee Tomato Garlic Prawns premix for one of our favourite meal of Tomato Garlic Prawns with spaghetti.

Again, you can serve the prawns as a main in a Chinese meal or as what I have done and turned it into an Asian Italian fusion.

This portion is sufficient for 3 persons with a very generous helping of prawns. If you like it spicy, just increase the amount of chilli sauce or add

Ingredients: 

350g frozen Tiger prawns, shelled

1 onion, cut into wedges or sliced

3 cloves garlic, minced

Sauce:

2 heaped tablespoons tomato paste

2 heaped tablespoons Thai sweet chilli sauce

1 tablespoon corn flour

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup water

Method:

• Slit the back of the prawns and devein. Pat dry.
• Mix the ingredients for the sauce together in a measuring cup of bowl. Make sure the tomato paste is completely dissolved.
• Fry garlic & onion in oil till onion is clear.
• Add the prawns and fry till reddish orange (which means they are cooked).
• Add the sauce and stir the prawns to mix well.
• Remove from heat when the sauce bubbles & thickens.

Tip: Store the balance of the tomato paste in a container. Place clingwrap over the surface of the paste, ensuring the whole surface is covered. This helps prevent mould from breeding and the tomato paste will keep for a longer periof of time in the fridge.