Preparation method
1 Peel prawns leaving tail intact, remove back vein.
2 Combine prawns in a bowl with garlic, sugar, soy sauce, sesame oil and 1 tablespoon of the cornflour. Mix well, stand 10 minutes.
3 Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove.
4 Combine remaining 1 tablespoon cornflour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce.
5 Heat remaining 1 tablespoon oil in a saucepan, saute onion and capsicum for 2 minutes.
6 Add prawns and cornflour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
SERVES 6 TO 8

Item required
20 g ghee
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
250 g fresh tomatoes, peeled and
chopped
2 tablespoons fresh lemon juice
500 g cooked prawns

Preparation method
1 Peel prawns leaving tails intact, remove back vein.
2 Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 2 minutes.
3 Add tomatoes and lemon juice. Cover, bring to the boil, reduce heat to low, simmer for 10 minutes or until tomatoes are pulpy.
4 Add prawns, continue cooking until prawns are heated through.
SERVES 4