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1
Place the prawns in a bowl then add about half a teaspoon of salt, a tablespoon of cornstarch and a tablespoon of water. Mix well with your hands to clean the prawns then rinse it with cold running water. Dry the prawns using paper towels.
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2
Finely mince the ginger and garlic. For the scallion, make several cuts along its length then chop it finely.
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3
In a bowl, combine the sauce ingredients: a teaspoon of doubanjiang, a tablespoon of tomato ketchup, a teaspoon of sake, a teaspoon of vinegar, a tablespoon water, quarter teaspoon salt, a teaspoon of sugar and a teaspoon of cornstarch then mix until all the ingredients are well combined.
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4
Add the minced ginger, garlic and scallions to the sauce then mix well.
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5
In a microwave-safe bowl, put the prawns then evenly pour the sauce mixture on top.
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6
Cover or wrap with a microwave-safe cling wrap then cook in the microwave for 3 minutes using 600W.
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7
Remove the dish from microwave then mix. Tear some green lettuce into serving pieces then place on a serving plate. Pour over the ebi chili on top of the green lettuce then serve with some sprouts on top.
