Ingredients
600g Large Tiger Prawns, tail-on
2 nos Garlic, chopped
10g Ginger, chopped
1 stalk Spring Onions, chopped
2tbsps Tempeh (Fermented Beans), sliced
Cooking Oil
For Seasoning
50g Golden Chef Sesame Soy Dressing
2 tbsps Tomato Ketchup
1 tbsp Honey
1 tbsp Chilli Sauce
Method
- Heat up oil in a wok, fry the prawns and tempeh until golden brown. Drain and set aside.
- Using the same wok, stir-fry ginger, garlic over medium-low heat. Add the ingredients for the seasoning and mix evenly.
- Once sauce thickens, add the prawns, tempeh and spring onions. Continue to stir-fry over medium-high heat.
- Ready to serve.