1 pound fresh peeled prawns
2 tablespoons tomato ketchup
1 tablespoon sambal oelek; meshed hot chilies
pinch of MSG
1 tablespoon sugar
1 1/2 tablespoons rice wine
1 tablespoon cornstarch stirred in 2 tablespoons water
1 clove garlic
1 1/2 tablespoons fresh ginger
3 ounces scallions
Marinade:
1 egg white
3 tablespoons cornstarch
1/2 teaspoons salt
3 tablespoons water
5 tablespoons oil
Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ginger and chop finely. Also chop scallions finely. Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garlic and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.
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