Prawns in Chilli Ketchup Gravy

My mom used to say don't know what to buy, don't know what to cook!!  It's a headache to think of what to buy and cook each day, now I understand.  Every day you see the same thing at the wet market and supermarkets....

Double-headache for a non-cooking person like me but thanks to technology and experienced bloggers who have generously shared their recipes.  I must say am thankful that I joined blogging and get to try different dishes and bakes.

I saw this at The Little Teochew's blog.  The prawns look so fresh and tempting from the photo.  Too delicious to pass this.  So this is my Prawns in chilli ketchup gravy and all say very good.... 

Ingredients(Recipe source: The Little Teochew)

1kg black tiger prawns (or any type of fresh, whole prawns)
7 to 8 thin slices ginger, about 2cm diameter
3 spring onions, cut into 1-inch length (leave aside a handful, cut small, for garnishing)
1 onion (cut into wedges)
2 cloves garlic, minced
1 chilli (sliced) optional

Vegetable oil, enough for shallow frying + 1 tbsp

Sauce:

2 tbsp ketchup
3 tbsp chilli sauce
1 tsp sugar
1 tsp dark soya sauce
1 tbsp soya sauce
Water, 2-3 tbsp

Method:

1. In a wok and deep frying pan, heat up enough vegetable oil to cover prawns when frying. When it is warm, shallow fry prawns in batches for about 5-6 minutes or until pink. Repeat until the whole batch finishes, set aside.

2. In a new pan, pour over 1 tbsp spoon of the vegetable oil. Under medium heat, put in garlic, onion and ginger. Cook until soft. Mix all the ingredients for the sauce and add into the pan. Stir well.

3. Add in cooked prawns, spring onions and cut fresh chilli (if using). Cook and stir for another 5 minutes. Serve hot.