Ingredients:

• 1 kg – prawn, peeled and de-veined, with tail on
• 30 gms – dry Kashmir chilli or dry red chillies, cut into half (seedless)
• 10 gms – sesame seeds, toasted slightly
• 8 gms – ginger, thinly sliced and soaked in water
• 8 gms – ginger, thinly sliced
• 10 ml – Tomato ketchup
• 15 ml – Worcestershire sauce
• 10 gms – Sugar
• 10 ml – white Vinegar
• 30 ml – Chicken stock
• 10 ml – spring onion, sliced and soaked in 10 ml water
• 15 gms – salt

Method:

1. Wash and drain the prawns.
2. Marinate prawns with salt, spring onions and ginger soaked water and chicken stock.
3. Heat a pan add oil, saute the dry ginger, spring onion and garlic about 1 minute.
4. Add prawns, cook another 2 minutes.
5. Add remaining ingredients, except sesame seeds, and cook for another 5 minutes.
6. Place prawns on the plate and sprinkle with sesame seeds.