Sweet and sour prawns

- 1 pound raw prawns, peeled and deveined
- 2 tablespoons seafood marinade
- 2 eggs, seperated
- 2 teaspoons cornflour
- 3 shallots, shredded
- ½ each green and red peppers, cut in small cubes
- 1½ oz preserved chow chow or chinese pickles
- Deep-frying oil

Sauce
- ½ cup water
- 2 tablespoons tomato paste
- ½ cup white vinegar
- 3 oz brown sugar
- 4 slices fresh ginger, minced
- 2 teaspoons cornflour
- Pinch of salt

Rinse prawns and pat dry.
Season with seafood marinade.
Add lightly beaten egg whites and the cornflour, mix well and leave for 10 minutes.
Place ¾ cup cornflour in a plastic bag.
Lightly beat egg yolks and mix with the prawns, then drop into the bag.
Shake vigorously to thickly coat prawns with the flour.

Mix sauce ingredients in a bowl.

Heat deep oil in a wok.
Shake excess cornflour from prawns and place in the oil.
Fry for 2 minutes, then lift out and drain.
Reheat the oil and deep fry prawns ½ minute more, drain well.

Pour off the oil but 2 tablespoons and fry shallots and peppers briefly.
Add sauce and bring to a boil.
When bubbling, add the chow chow and cook on moderate heat until the sauce thickened slightly and become clear.
Add prawns and stir to coat with the sauce.
Heat through and serve.

Note: For extra flavor, prepare the sauce several hours in advance and reheat before serving, but do not fry the prawns until ready to serve.

BON APPETIT