Chinese Velvet Prawns with Garlic Tomato Sauce

The method

1. 01

   Butterfly the prawns along the back without cutting all the way through. Coat both sides with cornstarch, then gently pound with a rolling pin until thin. Dust with more cornstarch if needed to prevent sticking.

2. 02

   Bring a pot of water to the boil. Add the ginger, spring onion and cooking wine.

3. 03

   Add the prawns in small batches, gently separating them. Boil for about 2 minutes, or until cooked through, then drain well.

4. 04

   Heat the oil in a wok. Briefly stir-fry the jalapeño and garlic until fragrant.

5. 05

   Stir in the sugar, salt, oyster sauce and soy sauce. Add the cherry tomatoes and immediately turn off the heat.

6. 06

   Pour the sauce over the prawns and gently toss to coat. Enjoy!