What you need:

Enough big prawns for two
Spring onion- chopped into chunks
Small glass of chicken stock
Vegetable oil
Spring onions – chopped
Garlic – chopped
Thumb sized piece of fresh ginger – chopped
Sweet chilli sauce

What you do:

Heat the oil and fry the spring onions and garlic until translucent, add ginger – cook together for about 5 minutes
Add prawns and stir, watch them turn pink, then red
Add splash of soy sauce to give a savoury note
Stir in a glug or two of sweet chilli sauce – but do not overuse
If the sauce is too thick, loosen with a splash or two of the chicken stock
When the prawns are sizzlingly hot and bright pinky-red they are done
Serve with rice or noodles (if wanted) – otherwise eat with fingers
A simple green salad of lettuce, rocket, tomatoes and onions works well with the sweetness of the prawns
For variation, add peppers and mushrooms after the soy sauce, as above