Ingredients 300g tiger prawns
Salt
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 cloves garlic
Olive oil
Method 1. Shell prawns. Rinse, wash and devein them before marinating with a dash of salt.
2. Cut the bell peppers into 1-inch pieces, and roughly chop up garlic.
4. Heat 1 Tbs olive oil in a frying pan.
5. Stir-fry the prawns until semi-cooked and remove them from the saucepan.
6. Add 1 tsp olive oil to the pan and stir-fry garlic until fragrant.
7. Add bell peppers and stir fry for three to four minutes, until crisp and tender.
8. Add prawns, 3 Tbs water and a pinch of salt for seasoning. Stir-fry another two to three minutes.
9. Serve.
Verdict: Citing privacy reasons, Qi declined to be photographed in his kitchen. We ended up in the showroom kitchen of Fide Living, an interior design firm in Killiney Road.
Although he initially wanted to make a Cantonese soup, he changed his mind and made this dish instead.
I was sceptical because it looked too simple. But there is, as sages would say, virtue in simplicity. The prawns were really fresh and crunchy, as were the bell peppers. The roughly diced garlic lent it an appetising robustness.
"You've got veggies, you've got seafood and it's very healthy," Qi says. I agree.
