Ingredients

• 10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed
• 3 cloves garlic, diced (1 tablespoon)
• 1 tablespoon finely diced red shallots
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon shrimp paste, mixed with 1 tablespoon water
• 2 chiles, finely sliced
• 4 spring onions, sliced into 1 1/2-inch/ 4 cm lengths
• 2 tablespoons vegetable oil
• Fresh coriander (cilantro), for serving
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 teaspoon chile powder

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Instructions

1. In a hot wok, add the prawns and stir fry until prawns begin to change color. Add garlic, red shallots, pepper, shrimp paste, chile and spring onions and stir-fry for a further minute. Garnish with coriander (cilantro) and chile.
2. For the marinade: In a mixing bowl, combine the sugar, fish sauce, and chile powder and marinate the prawns for 20 minutes.