Prawns , commonly known as ( Jumbo ) shrimp , are a staple in my freezer . They are a quick , delectable and easy to cook , making it just great for any weeknight dinner . This sauce is a cross between Thai and Chinese with some Indian influence , ofcourse , as it comes from famed Indian chef and cookbook author , Nita Mehta. I did add some Sriracha hot sauce to the sauce as my family loves spicy food , I also added 2 tbs of sherry in the very end as a finishing touch to the dish.
Photograph by Rahul Mahtani
12 prawns , shelled and deveined , tails intact
Oil for frying
1 egg lightly beaten
1 tsp salt
1/2 -1 tsp sugar
1/2 tsp MSG ( optional )
1 tsp vegetable oil
1/4 tsp ground pepper
1/4 cup cornflour
2 tbs garlic paste ( 10 to 20 flakes of garlic , crushed to a paste )
2 tbs oil
3 tsp soy sauce
2 tbs ketchup
1 1/4 tsp ground white pepper
3/4 tsp salt
2 tbs cornflour mixed with 1/2 cup water
1/4 tsp MSG ( optional )
2 tbs sherry ( optional )
1 tsp sriracha ( optional )
Beat egg lightly with salt , sugar , msg , oil , pepper and cornflour.
Add prawns to this mixture , stir and leave to marinate for 30 minutes .
Heat plently of oil in wok . Drain off excess marinade from prawns and fry them for 2 to 3 minutes until golden .
Drain well and place on paper towel .
Heat oil and fry garlic on low heat till it starts to change its color.
Add ketchup , pepper , salt and soy sauce . Cook 1 minute .
Add sugar( and msg and sherry)Add water . Bring to a boil and simmer 2 minutes .
Add cornflour slurry , stirring all the time , until the sauce thickens . Remove from heat .
Add the fried prawns and heat through . Serve hot garnished with sliced spring onions.