|Eggs||2 , beaten|
|Finely chopped onion||1 Medium|
|Hot red chili pepper||1⁄4 Small|
|Peanut oil||1 Tablespoon|
|Sugar||2 1⁄4 Teaspoon (1 Small Dessertspoon)|
|Monosodium glutamate||1 Pinch (Ve Tsin)|
|Tomato puree||1 Teaspoon|
|Chicken stock||2 Tablespoon|
|Corn flour||1 Teaspoon (Small)|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Shell, clean and cut the prawns into three pieces each and dip in enough beaten egg with a pinch of salt to seal it.
Finely chop the onion.
Pound the chilli with 1-2 drops oil.
Heat 2 tablespoons oil in a frying-pan.
Add the prawns; toss and move them about for 2 minutes.
Lift them out and drain and in the pan, with hardly any oil in it, fry the onion, tossing and moving it about, until it is translucent but not coloured.
Away from the heat add the chilli, the sugar, Ve-Tsin, tomato puree and pinch salt and mix well together.
Add stock then the prawns and cook for 2 minutes.
Finally blend the cornflour and the water.
Cook for 1 1/2 minutes.