BC Spot Prawns from Tide to Table – Walcan Seafood.
This was a very easy work night dinner.
Rather than the wok I used the big cast iron griddle.
Sauted the onions and red peppers in peanut oil, when almost done, added julienned ginger and minced garlic.
Sauted for a minute with the onions and peppers.
Moved over to the cooler side of the griddle and added some Thai Sweet Chili sauce and a splash of chicken broth.
Added the prawns to the hot side of the griddle and sauted quickly. When the prawns were almost cooked, tossed with the onions and peppers, and finished with chopped green onions.
Served with steamed rice.