Ingredients
A. (mixed in a bowl)
6 tablespoons tomate sauce
2 tablespoons sweet chilli sauce
1 teaspoon light soya sauce
1/4 teaspoon pepper
1/2 teaspoon msg
1 teaspoon sugar
1 teaspoon vinegar
1 tablespoon cornflour mixed with 3 tablespoons water
Oil
605g medium-sized prawns
4 tablespoons castor sugar
4 tablespoons oil
2 cloves garlic, finely chopped
1 tablespoon chopped ginger
6 tablespoons spring onion, chopped
6 tablespoons Chinese celery, cut into 0.5cm pieces
METHOD
1. Shell prawns, slit lengthwise and devein. Wash and drain in a colander.
2. Place prawns in a bowl, season with 4 tablespoons castor sugar and leave for 1 hour. Wash prawns under a running tap for a minute to remove all the sugar and put in colander to drain.
3. Heat oil in wok till very hot. Fry the garlic and ginger till light brown. Add prawns and stir fry over high heat for 2 minutes or till prawns are cooked. Add chopped spring onions and celery and stir fry for 1 minute.
4. Stir A and pour over prawns. Add the extra tablespoon of oil, mix well and remove to a serving plate. Serve hot.