Prawns in Hot Garlic Sauce

1. Heat oil in wok or large skillet until medium hot; cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds; add the prawns, mushrooms, black pepper, quick chili past, bell pepper, and cook, stirring, until prawns turns pink, 2 to 3 minutes.
2. Combine the rice vinegar, fish sauce, Knorr Chicken Seasoning Powder and Hellmann’s Real Ketchup Sauce in a small bowl; Pour into the prawn mixture; cook and stir briefly to combine.
3. Combine the cornstarch and stir into the wok. Stir until sauce has thickened, about a minute.

2 kg Lagoon prawns,peeled,deveined,tails intact

100 ml Peanut Oil

60 g Garlic cloves, finely chopped

30 g Ginger, finely chopped

100 g Button mushrooms, quartered

200 g Bell Pepper, red, diced

100 g Quick Chilli Paste

5 g Black pepper, cracked

20 g Knorr Chicken Seasoning Powder

300 g Hellmann's Real Ketchup

100 ml Rice Vinegar

100 ml Fish Sauce

50 ml Corn starch, prepared