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DIANA'S SPICY PRAWNS WITH BASIL AND SCALLIONS

Paul's sister Diana has created "chili goddess sauce" based on a family recipe. Here's one delicious use for the spicy condiment.

Ingredients

1 1/2 pounds prawns (20-25 count per pound)
1/2 cup of salt (for cleaning the prawns)
2 large garlic cloves, peeled and minced
1 large shallot, peeled and cut into thin rings
3 red Thai chilies, cut crosswise into rings
3 scallions (green onions), tough outer layer and root peeled off, cut into 2-inch strips
1/3 cup Thai basil, leaves only
2 tablespoons fish sauce (available in Southeast Asian grocery stores)
1 tablespoon sugar
1/2 cup chicken stock
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons peanut or corn oil
1/2 teaspoon each of kosher salt and pepper
1 tablespoon Asian sesame seed oil (preferably Japanese)
1 teaspoon Diana's Chili Goddess Savory Chili Sauce*

Preparation

1. Shell and de-vein prawns. Add 1/2 cup of salt to prawns. Use your hands to thoroughly rub the prawns. Rinse with cold water several times and drain thoroughly, dry with paper towel. Toss with kosher salt, pepper and good quality sesame oil. Set aside.

2. Heat oil in a wok or frying pan over high heat. When oil is almost smoking, add garlic and shallot, and stir for a few more seconds (do not burn).

3. Add prawns, chilies, green onions and basil, and toss.

4. Mix together fish sauce and sugar. Add mixture to the wok, along with the chicken stock and Diana's Chili Sauce. Cook until the prawns turn pink, about 3-5 minutes. Don't overcook. Overcooked prawns taste rubbery.

5. Serve immediately.

*Diana's Chili Goddess Savory Chili Sauce, featured in A WOK-IN-PROGRESS, is only available in limited quantities through special order. For more information, call (415)841-0352. Other chili sauce may be substituted in this recipe.