Chilli Prawns with Tomato Sauce
Serves 2
   200g raw peeled tiger prawns
   1 tablespoon Heinz tomato ketchup
   2 teaspoons fish sauce
   Small handful of coriander, roughly chopped
   1/2 red chilli, chopped
   1 tablespoon chopped fresh root ginger
   1 garlic clove, chopped
   1 tablespoon vegetable oil

   In a small bowl, coat the prawns with the ketchup, fish sauce, coriander, chilli, ginger and garlic.
   Heat the oil in a large non-stick frying pan or wok until it is shimmering. Fry the prawns over a moderate heat for 2-3 minutes on each side.
   Serve immediately, with the sauce from the pan.

From: The Branded Cookbook, by Nick Sandler and Johnny Acton, published by Kyle Cathie.
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