Ingredients

Method

• Sunflower oil
• 1 teaspoon seeded and chopped chilli
• 1 teaspoon grated fresh ginger
• 1 teaspoon crushed garlic
• 12 tiger prawns, blanched
• Sweet chilli sauce
• Olive oil
• 4 husks of sweet pearl corn, kernels sliced from husk
• 6-8 baby corn, sliced lengthways into four
• 1 handful washed coriander leaves, chopped

Method

Ingredients

Stir-fry chilli, ginger and garlic in hot oil in a hot wok. Toss in prawns to coat and cook until golden brown. Remove from pan, drizzle with a little sweet chilli sauce and keep warm.
Stir-fry baby corn and corn kernels in a little olive oil for three to five minutes. Turn heat down and drizzle with sweet chilli sauce. Gently mix in coriander.
Serve in bowls, skewer prawns and place on top. Garnish with fresh coriander and serve with extra sauce on the side.