Garlic Sauce of Prawns

When the Chinese introduced their cuisine into India through Mongolia, Nepal, Tibet and other Northern neighbors, little did they expect that the ever-adapting Indian would re-invent some of their most time-tested recipes to suit the sub-continental palate.

Indo-Chinese food is available on every corner of most cities in New York, on wooden, red stalls with dragons and bamboos painted on them and funny spellings. It’s filling, cheap, heavy, bad food value, but real quick, tasty and fun to eat. The stalls permeate the air with the smell of cooking garlic, onions and chilly which grabs mucho customers. Of course, you’ll find genteel versions of much the same thing on the internet and at some of the better restaurants and eaty-joints. The good news is you can easily make all the Chinese food you want at home; and very quickly too.

Ingredients:

* Prawns 500-700 gms.

* Ginger, ground 1/4 tsp.

* Egg white 1 nos.

* Cornflour 1 1/2 tsp.

* Oil 5 tbsp.

* Salt 1 1/2 tsp.

* Chili Sauce 2 tbsp.

* Tomato Puree 3 tbsp.

* Soya Sauce 1 1/2 tbsp.

* Cornflour, blended with water 2 tbsp.

* Garlic 4 cloves

* Chicken stock 2 tbsp.

* Dry sherry 2 tbsp.

* Vinegar 2 tsp.

Method:

Clean and cut the prawns into half. Rub the prawns with salt and ginger and keep aside for 15-20 minutes. Make a batter out of egg white and cornflour and coat the prawns with it. Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken stock.

When the mixture boils add the cornflour mixture and stir till sauce thickens. Heat the oil and fry the prawns. Heat the sauce and stir in the prawns. Let the sauce come to a boil before serving. For more details http://www.indomunch.com