Ingredients

• 8 pieces medium sized prawns, shelled and deveined (with tail intact).
• For the Batter:
• 1 - egg white.
• 2 tbsp - plain flour.
• 1/2 tbsp - corn flour.
• A pinch salt.
• A pinch pepper.
• 1 tsp - ginger juice.
• For the Masala:
• 1 large onion, chopped.
• 2 tbsp - ginger/garlic paste.
• 2 green chillies, chopped.
• 1 tsp - chilli paste.
• 16 curry leaves.
• 1 tbsp - ginger juliennes.
• 1 tbsp - tomato ketchup.
• 1 tbsp - tomato puree.
• 1 tbsp - soya sauce/oyster sauce.
• 1 tbsp - sugar.
• 4 tbsp - yogurt.
• 1 tsp - tomato paste, whisked into the yogurt.
• 4 tbsp - oil.
• 2 tbsp - coriander leaves, chopped.
• Salt to taste.
• oil for deep frying.

How to Make Prawns Sixty Six

• Mix all ingredients for the batter in a bowl with a little water till a batter of dipping consistency is reached.
• Heat oil in a wok. Dip the prawns in the batter and deep fry for 2-3 mins.
• Heat 4 tbsp oil in a wok and fry the chopped onions till pink.
• Add the green chillies and ginger garlic paste.
• Fry till onions are golden brown.
• Add the curry leaves, chilli paste and saute for 30 seconds.
• Now add the yogurt and saute till the oil separates.
• Add the sauces, tomato puree, ketchup, sugar and ginger juliennes.
• Add the fried prawns and 2 to 3 tbsps of water if needed to coat the prawns over with the sauces.
• Stir-fry for another 30 seconds on low heat.
• Serve garnished with coriander leaves.