| Shell and de-vein the prawns. Mix 4 tablespoons cornflour with the salt and egg white and just enough water to make a thick cornflour paste. Dip the prawns in the paste to just coat them. Heat the oil in a wok and deep fry for 2 minutes. Heat a tablespoon of oil, stir fry the onion and carrot for 1 minute,then add the sugar, vinegar, soy sauce, tomato puree and stock or water. Bring to the boil then add the prawns. cook for 1 minute stirring well. Thicken the sauce with a little thin cornflour paste and serve garnished with some sesame seeds. |