Garlic Prawns

Ingredients

• Prawns, shelled and de-veined 500 g
• Lemon juice 2 tbsp
• Salt 1 tsp
• Sabut lal Mirch (whole red pepper, dried), 2-3 broken into 2-3 pieces
• Garlic paste 2 tbsp
• Hara Pyaaz (Spring onions), chopped (including leaves) 1 cup
• Oil ¼ cup (120 g)
• Mix together for sauce:
• Cornflour 2 tbsp
• Water 1 cup  
• Vinegar ¼ cup
• Soya Sauce 1 tsp
• Chilli Sauce 1 tsp
• Salt 1 tsp or to taste
• Carrot or Tomato, fancily cut for garnish

Preparation

• Mix the prawns, lemon juice and salt together and leave for 15 minutes and wash well and leave to drain excess water.

• Mix the garlic paste into the prawns and keep aside.

• Heat oil and add the peppers. Turn around till peppers change color and add onions and turn around over high heat till onions are well coated.

• Add the prawns and continue to stir-fry over high heat till cooked.

• Add the sauce mixture, bring to a boil, stirring continuously, then lower the heat. If prawns are frozen ones, they should be cooked by now. If fresh, check if done—they should curl up and cut through without looking pink in the center.

• Serve hot garnished with the carrot or tomato.