45 to 50 counts - Medium size prawns
Marinate prawns with
1 tbsp - Cornflour
1 - Egg, beaten well
Salt to taste
For the Sauce
20 to 25 flakes - Garlic, finely chopped
2'' pieces - Ginger, finely chopped
4 to 5 stalks - Spring onion
6 tbsp - Tomato ketchup
4 tsp - White vinegar
4 to 5 tsp - Red chili paste
1 tbsp - Soya sauce
1 tsp - Sugar
2 tbsp - Cornflour ( dissolved in little water )
Salt to taste
sesame or groundnut out
1 ) To marinate the prawns - Mix cornflour, egg, salt to taste and mix well with the prawns. Marinate for 15 minutes.
2 ) Cut the spring onion - Separate the onion and greens. Chop the greens separately for final garnishing. And the onions, chop them and keep ready for the sauce. In a bowl, mix tomato ketchup, vinegar, chili paste, soya sauce, sugar and keep mixed sauce ready.
3 ) Heat a kadai/ wok, pour some oil for deep frying the prawns. Add the marinated prawns into the hot oil and cook on both sides in medium heat till prawns turns white in color. Once the prawns is cooked transfer to a plate draped with paper napkin to drain off excess oil. Fry all the marinated prawns this way.
4 ) To the remaining oil( add more oil if needed) add ginger and garlic and sauté for 30 seconds, then add the onion and sauté till translucent. Then add the previously mixed sauces to the kadai and stir fry for a minute.
5 ) Now add the fried prawns and stir-fry for a minute. Then add salt to taste and 1 cup of water. Bring to a boil and cook for few seconds. Then add the dissolved cornflour in water to the kadai and stir fry for 15 seconds. Turn off the stove, garnish with green onion and serve hot.
To make red chili paste -
Soak 6 whole dry kashmiri chili in little water for 1/2 hour. Then grind to a paste with little water in which the chili was soaked in.