Ingredients:

• 10 – large prawns, shelled, deveined with tails intact.
• oil for deep frying.
• For the marinade:
• 1 – egg, beaten.
• 1.5 tsp – aji-no-moto.
• 1.5 tsp – white pepper powder.
• 1.5 tsp – sugar.
• 1 tbsp – sesame seeds.
• 1.5 cup – Corn flour.
• Salt to taste.
• For the Schezwan Sauce:
• 2 tbsp – chopped garlic.
• 1.5 cup – spring onions.
• 1 – medium red onion, chopped.
• 2 cups – stock.
• Mix in a bowl:
• 2 tbsp – Tomato paste.
• 1 tbsp – chilli paste.
• 1.5 tbsp – soya sauce.
• 1 tsp – sugar.
• 1 tsp – white pepper powder.
• 1 tbsp – vinegar.

Method:

1. To make prawns:
2. Combine the ingredients of the marinade in a bowl.
3. Marinate the prawns in it for 30 minutes.
4. Add spring onions, saute for 15 seconds.
5. Heat oil for frying in a wok and deep fry the prawns till golden brown.
6. To make schezwan sauce:
7. Heat a wok with 2 tbsp. of oil and saute garlic and red onions on high heat for 30 seconds.
8. Add spring onions, saute for 15 seconds.
9. Add stock and let simmer for a minute.
10. Add the ingredients mixed in the bowl. Saute for 30 seconds.
11. Add the prawns and after a minute.
12. Add corn flour mixed in water a little at a time, till the desired consistency is reached.
13. Let it simmer for another minute. Check seasoning and add salt.
14. Mix in the chilli, oil and chopped coriander leaves.