Rice wine tomato king prawns

This rice wine tomato and prawn dish is one of my favourite Ching-He Huang recipes and is in her book Chinese Food in Minutes.  It’s very quick to make and is a really tangy and juicy dish, perfect with steamed rice.

Serves 2

Time: 15 minutes

Ingredients

• 2 garlic cloves, sliced

• 1 tbsp grated ginger

• 2-3 ripe tomatoes, sliced in to wedges with the core at the top removed

• 10 large raw tiger prawns, shelled, head off, tail on and deveined. I used a pack of king prawns from the supermarket (about 150g)

• 3 tbsp rice wine, mirin, vodka or sake

• 1 small handful of fresh coriander rinsed and chopped

• 1 tbsp ground nut or vegetable oil

• Salt and pepper

 Instructions

1. Heat wok over high heat and add the oil.

2. Add the ginger and garlic and fry until fragrant, about 30 seconds.

3. Add the tomatoes and stir fry for about 30 seconds and then add the prawns.

4. As the prawns start to cook and turn pink, add the rice wine and cook until the prawns are cooked.

5. Season with salt and pepper.

6. Toss in the chopped coriander and stir.

7. Serve with rice.

Served here with jasmine rice with sweet potatoes and spicy red cabbage with edamame beans. Also Ching He-Huang recipes from her Chinese Food In Minutes book.