The first time I ever cooked this dish was at my Nan’s house. My Nan LOVES King Prawns and as a treat, and only as a young child I cooked this for her. Served on top of freshly steamed sticky rice this dish is hard to beat as a comfort food. 

In a wok add the oil and heat on high. Add garlic quickly tossing to avoid burning, then add king prawns and tomatoes, carefully to avoid the oil spitting. Stir constantly over a medium heat until the prawns begin to turn pink. Now you can add the fish stock, tomato ketchup, tomato puree, salt, sugar, Chinese rice wine and soy sauce and mix well. Once the ingredients are bubbling away slowly add the corn flour mixture, constantly stirring. Turn off the heat and serve.