Peppery-Hot stir-fried bittergourd with prawns

Another bittergourd dish to savor your taste buds, this time I've decided to come up with something peppery-hot, and end up "calling for more rice."  

Ingredients: (Serves 1-2)
1/2 bittergourd (cored and cut into thicker slices)
4 prawns (peeled with tail on and deveined)
1 shallot (chopped)
2 garlic (chopped)
2 thick slices ginger (chopped)
3 chili padi (cut a slit, remove seed and leave whole)
2 tbsp cooking oil

Seasonings:
1/2 tsp chicken stock granules (to taste)
1 tsp light soy sauce
1/2 tbsp hoisin sauce
1/4 cup water

Methods:

1. Add cooking oil into a medium heated wok, light fry the prawns and as it turn pink, dish onto a plate.
2. In the remaining oil, saute shallot, garlic, ginger, chili padi and stir-fry till fragrant.
3. Add in the bittergourd and continue to stir-fry, if the dish is a bit dry sprinkle a bit of water to smooth the frying.
4. Add water and seasonings and continue to stir to ensure that the bittergourd are properly cooked through.
5. Put in the prawns, give it a few quick stir, off the heat and dish.

Notes:  At (4) do taste for the correct seasoning of your choice, add a bit more chicken stock granules if needed.  Adjust the amount of water used based on the amount of sauce for this dish.  This sauce is peppery-hot, so I advice to cook it with more sauce to go with the freshly cooked hot rice - Yummylicious!