Thai King Prawns

• 12 raw king prawns, thawed if frozen
• 1 small red chile, seeded and finely chopped
• 2 garlic cloves, peeled and finely sliced
• 2 spring onions, finely sliced
• 1 inch piece gingerroot, peeled and finely grated
• 1/2 lemon, juice of
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon canola oil
• 3 ounces sweet chili sauce

1. Peel the prawns, leaving the last part of the tail intact, and de-vein.
2. Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley.
3. Cover and chill for 30 minutes.
4. Heat the oil in a large non-stick frying pan or wok.
5. Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through.
6. Serve with a small dish of sweet chili dipping sauce.

king prawns, red chile, garlic, spring onions, gingerroot, lemon, flat leaf parsley, canola oil, sweet chili sauce

Taken from www.food.com/recipe/thai-king-prawns-260977 (may not work)