Small prawns/shrimp (peeled and deveined) - 250 grams
Finely chopped garlic and ginger - 15 grams
Broccoli -1 cup
Chilli flakes - half a teaspoon
Black pepper powder - half a teaspoon
Small onions - 1 cup
Apple cider vinegar - 1 tablespoon
Soy sauce - 1 tablespoon
Sesame seeds - for garnishing
Heat well-seasoned skillet or non-stick pan over high heat.
Heat 20 grams of butter or ghee to the pan.
Add onions, ginger, garlic, chilli and cook, stirring, for 1 minute or until aromatic.
Add the prawns and season with salt and pepper. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.
Add broccoli and cook, stirring frequently, until tender, about 2-3 minutes.
Whisk together soy sauce, apple cider vinegar, and Sriracha, if using; set aside.
Add sauce into skillet and toss to coat prawns in sauce and reheat, and cook until the sauce thickens a bit more, mixing the ingredients with a light hand keeping in mind not to mush the prawns.
Remove skillet from stove to cool down slightly, and decrease stove to medium.
Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice and habanero sauce!