Caramelized Prawns on Asian Vegetables

Peel the prawns down to the tail. Peel the shallot and garlic and finely chop. Peel the ginger and finely grate. Mix the vegetables with chili sauce and fish sauce, stir in the prawns and refrigerate for 15-30 minutes.

For the vegetables, peel the onion and finely chop. Heat some oil and saute the onion. Rinse the bok choy and cut into fine strips. Then add the bok choy to the onion and sauté until it is soft. Season with salt, pepper and broth powder.

Heat for the prawns in 2 tablespoons of oil in a large skillet. Then add sugar and let it melt over medium heat while stirring. When the sugar begins to dissolve, add the prawns and cook until they are pink. Now add the rice wine and sesame oil and simmer the prawns until they have absorbed almost all the liquid.