500g prawns

1 tsp garlic

½ tsp salt

1 egg

1 tblsp cornflour

½ tsp chilli

½ tsp soya sauce

Dry prawns by patting with kitchen paper.  Make a paste of the other ingredients and rub it into the prawns.  Leave for half an hour then beat the egg, mix the prawns into it and deep-fry in oil till they are gold in colour. 

SAUCE

(to serve with prawns)

2 tblsp sugar

¾ cup water

2 tblsp tomato sauce

2 peppers cut into thin strips

½ tsp slivered garlic

2 tblsp oil

3 tblsp vinegar

½ cup tomato puree

1 tsp soya sauce

1 ½ tblsp maizena

1/3 tsp ginger

Mix tomato sauce, vinegar, sugar, giner, puree and soya sauce in bowl.

Mix maizena with 2 tblsp of water and add with rest of water to bowl.  Mix well.

Heat oil and fry garlic and pepper strips for a minute then add the sauce but continue to stir, adding prawns and cooking them over low heat till they are glazed.  Serve immediately, for the longer you cook the prawns, the tougher the meat becomes.