How to make it

1. Rinse the prawns under cold water to clean.
2. Take a small pair of scissors and cut through the shell down the back of the spine. Using a small, sharp knife, cut a shallow slit along the back of each shrimp through the opening and remove the vein with the tip of the knife. Lay the prawns on a tray on a kitchen towel to dry.
3. In a small mixing bowl, mix the ketchup, wine, Lee Kum Kee Chiu Chow Chilli Oil , lemon juice, Lee Kum Kee Double Deluxe Soy Sauce and Lee Kum Kee Sweet Soy Sauce .
4. Heat a large sauté pan on high heat with half the vegetable oil then add the prawns and stir fry just until they turn pink in colour.
5. Add the remaining vegetable oil to the pan and add the garlic and ginger and sauté for 1 minute on medium heat. Add the ketchup and soy sauce mixture along with the spring onions. Cook for another minute.
6. Lastly add the chopped coriander and serve with lime wedges and lots of napkins.