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.

How to Make Prawns in Schezwan Sauce

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