• 3 tablespoons vegetable oil

• 1 small onion, finely chopped

• 2.5 cm/1 inch piece of fresh root ginger, finely chopped

• 2 garlic cloves, crushed

• 1-2 fresh chilies or 1-2 teaspoons chili powder

• 375 g/12 oz raw tiger prawns, peeled

• 6-8 cherry tomatoes, halved

• 2 tablespoons tomato puree

• 1 tablespoon red or white wine vinegar

• pinch of caster sugar

• 1/2 teaspoon salt

• coriander sprigs, to garnish

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Method:

1. Heat the oil in a preheated wok or frying pan over moderate heat until hot.

2. Add the onion, ginger, garlic and chilies or chili powder and stir-fry for 2-3 minutes, or until soft but not browned.

3. Add the prawns, increase the heat to high and stir-fry for 1-2 minutes, or until they turn pink.

4. Add the tomatoes, tomato puree, wine vinegar, sugar and salt and stir-fry for several minutes until the mixture is thick, taking care not to let the cherry tomatoes lose their shape.

5. Taste and add more salt if necessary. Serve at once, garnished with sprigs of coriander.