1. Heat the oil in a wok. Deep fry the prawns. Set aside.
2. Remove the deep-frying oil from the wok, leaving just enough to sauté the ginger, chilli and spring onion.
3. Then add the chilli sauce, prawns and the chicken stock, followed by dark soya sauce. Simmer for 10 minutes, thicken with potato starch.
4. Garnish with fresh coriander and serve.
Recipe courtesy: Chef Yapp Yung, Peppercrab, Grand Hyatt, Dubai
Image courtesy: Pixabay