Singapore Chilli Prawns

This is one of those great dishes you will want to cook time and time again. I've cooked it a fair few times now and everyone loves it. It is quick and easy to make. It's a recipe from one of my favourite food blogs, Not Quite Nigella. It's recipe from Lorraine from Not Quite Nigella's mother. I've yet to try this with crab but can't wait to try it.

What is one of those dishes you love to make over and over again?

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Recipe from Not Quite Nigella Blog
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Ingredients
750g prawns, peeled and butterflied (with a slice down the back)
1-2 chillis 
Thumb sized piece of ginger, diced
2-3 cloves of garlic, crushed
2 teaspoons of oil
Spring onions, chopped for the garnish
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Sauce
280ml water
2 teaspoons salt
4 tablespoons tomato sauce
3/4 tablespoon chilli sauce
1 teaspoon sesame oil
3/4 tablespoon white vinegar
Mix 1 1/2 tablespoons corn flour with 2-3 tablespoons of water in another bowl
1 egg, beaten and stirred and added in the final step
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Rice to serve
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Method
1. Heat wok or frypan on medium to high heat and add 2 teaspoons of oil. Add prawns and fry for one minute. Remove prawns.
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2. Fry garlic, chilli and ginger in the wok. Then return prawns to the wok. Next add the sauce ingredients and simmer for one minute. Add in the corn flour mixture to thicken the gravy.
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3. Lastly, add in the beaten egg, stir the gravy while adding in the egg. Sprinkle chopped spring onion to the garnish. 
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Note: Make sure you have plenty of rice as the sauce is delicious.