Fried Prawns with Chili Sauce

<<<<<<< Fried Prawns with Chili Sauce >>>>>>> Serves 4

600g tiger prawns, with shell
3 gloves garlic (chopped finely)
2 small Thai red chilli (seeded, finely chopped) - optional
1 cup cooking oil (for deep frying)
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/4 teaspoon ground white pepper
a few drops of sesame oil
1 tablespoon of chopped green onions (garnish)

Chili Sauce
3 tablespoons of ketchup
1 teaspoon of chili paste (depends on how hot you want)
1/2 teaspoon of salt
1 tablespoon of sugar (adjust it if you like sweeter)
1 teaspoon of soy sauce
2 teaspoons of cornstarch
2 tablespoon of water

1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), open shell of prawns' back with knife, devein, dry with kitchen towel. Marinate prawns with egg white, white pepper and cornstarch for about 20 minutes, set aside.
2) Mix chili sauce ingredients into a bowl, adjust taste, set aside
3) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remove and drain well. (the frying time depends on how big the prawns are, make sure they are just halfly cooked)
3) Remove oil from the wok, reheat the wok then add 2 tablespoon oil, stir fry garlic & chili till fragrant, add salt, return prawns in wok and add cooking wine, stir quickly for 1 minute, add chili sauce mixture (stir well before you pour), stir fry till sauce is thicken.
4) Sprinkle sesame oil, transfer to a serving plate, sprinkle green onion, serve immediately. (below is a photo of how it looks like when done)

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