Sweet garlic prawns

Ingredients (serves 3 to 4):
10 large fresh prawns
3 tbsp Lee Kum Kee Char Siu Sauce (Chinese barbecue sauce)
125ml water
1 tsp rice wine
1 tsp sugar
1/2 tsp cornstarch
2 tbsp oil
6 large cloves garlic, peeled and sliced
3 thin slices ginger
chopped spring onion, for garnish

Method:
1. Remove prawn shells, heads and veins, leaving tails intact. Wash prawns and pat dry.
2. Add in 2 teaspoons of Char Siu Sauce and mix well. Set aside, covered and refrigerate for 15 minutes.
3. Mix remaining Char Siu Sauce with water, wine, sugar and cornstarch, and set aside.
4. Heat oil in a wok over medium-low heat. Add garlic and ginger and stir-fry gently for 3 to 4 minutes until garlic is pale golden brown. Scoop on to a plate, leaving oil in wok.
5. Increase heat to high. When oil is very hot, put prawns in and stir-fry for 30 seconds. Add in sauce mixture, stir-fry for 1 to 2 minutes more until prawns are cooked and sauce has thickened to a sticky glaze.
6. Stir in garlic, then dish up. Garnish with chopped spring onion and serve hot.

Tips:
Instead of prawns, you could use chunks of chicken meat or thin slices of beef tenderloin, both of which should be left to marinate a little longer.

Recipe source: Today newspaper