Recipe by Justine Schofield
¼ cup peanut or vegetable oil
1kg whole green prawns
½ bunch spring onion, white and light green chopped
¼ cup Thai chilli jam paste
2 tbsp soy sauce
1 tbsp fish sauce
50g unsalted butter
Steamed bok choy and steamed rice, to serve
Heat a large wok over high heat, add 2 tablespoons of oil and stir-fry prawns for 2 minutes until they are scorched but not cooked through. Remove from wok and set aside.
Add another 1 tablespoon of oil to the pan and add the onions and cook for 1-2 minutes then add the chilli paste and cook for 30 seconds. Add the soy sauce, fish sauce, butter and ½ cup water then bring to boil. Return prawns to wok and cook for 3-4 minutes. Transfer to a serving bowl with all the wok sauce.
Serve prawns with bok choy and steamed rice.