Instructions: Shell the prawns. With a sharp knife cut down the back of the prawn to open slightly without cutting right through. Remove the black vein from the prawn and discard.

Peel the onions, cut in half then cut each half in 4 wedges. Slice spring onions.

Combine sauce ingredients in a pan and bring to the boil.

Heat the oil in a large pan or wok, add the onions and saute until transparent, about 2 minutes. Add the prawns, saute until the prawns have turned bright pink, about 3 minutes.

Add the sauce and spring onions and mix well, stirring for 1 minute.

Serve on a bed of rice.

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