Australian Prawn Recipes
Whisk cornflour and 200ml water in a small bowl to combine and set aside.
Process chilli and onion in a food processor until a paste forms and set aside.
Heat oil in a large wok over medium heat. Add prawns and stir-fry for 1-2 minutes or until starting to colour.
Add chilli paste, ginger and garlic and cook tossing for 1-2 minutes or until fragrant.
Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, egg with egg, soy sauce, sugar and salt and cook for another 4-5 minutes or until mixture is thickened and coats the prawns. Serve hot topped with coriander and spring onions.