Quick Prawns with Gar­lic and Chilli

Quick Prawns with Gar­lic and Chilli

(serves four)

1 tbsp peanut oil

splash sesame oil

two dozen giant tiger prawns, raw but shells removed

4 anchovy fil­lets (in olive oil)

3 cloves gar­lic, minced

1‑inch knob fresh gin­ger, grat­ed or minced

sprin­kle hot chilli flakes

3 spring onions, white and a bit of green parts, sliced

soy sauce to taste

Heat the oils in a wok or skil­let and add every­thing else. Stir till prawns are pink. ENJOY with steamed bas­mati rice.