Ingredients:

• 250 g – Prawns (shelled and deveined)
• 2 cups – Tomato ketchup
• 2 – Tomatoes (cut into 8 pieces each)
• 12 pieces – lychees
• 1 cup – white Vinegar
• 1 – Carrot (cut in thick strips)
• 2 – Capsicums (cut in 1 inch squares)
• 2 tbsp – Sugar
• 3 cups – oil for frying
• 1/2 cup – Corn starch (ratio: 3 of water, 1 of Corn flour)
• For batter:
• 2 – eggs beaten
• 1/2 cup – Corn flour
• 1/2 cup – flour

Method:

1. Mix all the ingredients for the batter together using water.
2. Heat oil for frying in wok.
3. Mix the prawns in batter and fry until light golden brown.
4. Strain and set aside.
5. In the pan, stir fry capsicums, carrots and lychees and then add in tomatoes and prawns.
6. Then, add vinegar, tomato ketchup and sugar.
7. Bring to boil and mix corn starch solution to thicken the sauce.
8. Pour this sauce over the deep fry prawns and serve hot.