Ingredients:
• 750 g – Prawns (cleaned, deveined and washed well)
• oil for deep frying
• For the Batter:
• 1 Egg
• 2 tbsp – flour
• 2 tbsp – Corn flour
• pinch salt, pepper powder and aji-no-motto
• For the Sauce:
• 1 tbsp – oil
• 1.5 cup – water/ stock
• 6 tbsp – Vinegar
• 3 tbsp – Sugar
• 4 tbsp – Tomato ketchup
• 1 tsp – soya sauce
• 2 tbsp – Corn flour (mixed with little water)
• 1/2 tsp – aji-no-motto
• salt as per taste
• 1/2 tsp – pepper powder
• 1/2 tsp – Red Chilli powder
• 1 Spring onion
Method:
- In a bowl mix together egg, flour, corn flour, salt, pepper and aji-no-motto.
- Marinate the prawns in it.
- Keep aside for 15 minutes.
- Deep fry the prawns on a low flame till done. Keep aside.
- In a non-stick pan lightly heat 1 tbsp oil.
- Add red chilli powder and simmer.
- Add the stock/ water.
- Add the sauces, vinegar, salt, sugar, ajinomoto and pepper powder. Give to 2 to 3 boils.
- Add the corn flour mixture and boil till the sauce thickens.
- Place the fried prawns in a glass bowl.
- Pour the hot sauce over the prawns.
- Garnish with chopped greens of spring onions.
- Serve hot with fried rice.
Recipe courtesy of Anita Raheja