Whole King Prawns Served in a rich sticky tomato sauce SERVES : 2 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES 

I can still hear Poppa Wan slurping as a whole King Prawn, shell and all is moving its way around his chops. Food is meant to be enjoyed, and this dish packed with flavour gets you really involved. Sticky hands, saucy chops and a smile! 

Give the king prawns a good wash in ice cold water, then with a very sharp knife slice the back of the prawn and remove the vein (digestion tract). Rinse again in ice-cold water and drain. 

 

Heat a wok over a high heat, add oil, then ginger. Stir for a few seconds until you can smell the fragrance of the ginger. Add king prawns carefully to avoid the oil spitting. Stir constantly over medium heat until the prawns begin to turn orange. Now you can add the minced garlic and stir-fry for 20 seconds, then add the tomato ketchup, sugar, Chinese rice wine and soy sauce and stir-fry until the sauce is dry enough to cling to the shrimp. 

 

Remove from heat and serve hot. 

A finger bowl is a bowl of water used for rinsing one's fingers between courses during formal, multiple course meals. Poppa Wan sometimes used to fill the finger bowl with Chinese Tea but found that some customers got confused and attempted to drink the liquid intended for washing your hands. Still makes me chuckle!