2 tbsp cornflour
1 tbsp sea salt
1 tbsp cracked black pepper
16 few drops raw king prawns, peeled and deveined
4 tbsp vegetable oil
3 fresh hot red chillies, deseeded and finely sliced
3 garlic cloves, grated or finely chopped
6 spring onions, cut into 5cm pieces, then halved lengthways
1 splash dark soy sauce, to serve
In a bowl, mix together the cornflour, salt, and cracked black pepper. Add the prawns, and toss until well combined. Set aside.
Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the chilli, garlic, and spring onions, and stir-fry for 3–5 minutes. Remove from the heat, and cover with a lid to keep warm while you cook the prawns.
Heat the remaining oil in a separate frying pan over a high heat. Add the prawns, and cook for 3–5 minutes, tossing them gently until they are completely pink.
Remove the prawns from the pan with a slotted spoon, and divide among 4 serving plates. Top with the chilli and spring onion mixture, and serve immediately with a splash of soy sauce.