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SWEET AND SOUR PRAWNS (SHRIMP)

1 lb fresh peeled prawns
2 tblsp tomato ketchup
1 tblsp sambal oelek (meshed hot chilies)
pinch of MSG (monosodium glutamate)
1 tblsp sugar
1 1/2 rice wine
1 tblsp cornstarch stirred in 2 tblsp water
1 clove garlic
1 1/2 tblsp fresh ginger
3 oz scallions

1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp 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 ingwer 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 garly 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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