Szechuan Style Prawn

This is a great, authentic tasting dish- the heat can be turned up a bit by adding more chilli flakes - or perhaps a fresh red chilli, sliced.
Really straightforward to make - and check out some of the other chinese dishes on the blog to try it with.
The level in the recipe is warm - rather than hot!

Serves 4

600g cooked, peeled large prawns
1 tin chopped tomatoes
3 large onions - sliced
1 tbsp grated ginger
3 tbsp oil
2 tbsp soy sauce
2 tbsp sugar
3 tsp chilli flakes
salt and pepper

1 Heat the oil in a heavy casserole
2 Add the onions and ginger and cook until the onions are soft and translucent.
3 Add the tomatoes and soy sauce, sugar and chilli flakes.
4 Season and leave to simmer on a low heat until you have a smooth, thick sauce - approximately 20 mintues.
5 Add the prawns to the sauce, and warm through.
6 Check the seasoning and serve.