Szechwan Chilli Prawns

• 750 gr raw prawns, in shells
• 3 tablespoons cornflour
• 1 medium onion
• 45 gr canned bamboo shoots, drained
• 6 slices fresh ginger
• 4 cloves garlic
• Deep-frying oil

Sauce

• ¼ cup water
• 1 tablespoon dark soy sauce
• ½ cup tomato sauce
• ½ to 2 teaspoon chilli oil or chili sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornflour
• Pinch of each salt and white pepper

Preparation

1. Remove heads and shells from prawns, leaving tails on ; slit down the center back, cutting almost through and remove dark veins.
2. Rinse in cold water and pat dry with kitchen paper ; coat with cornflour and set aside.
3. Finely chop onion, bamboo shoots, ginger and garlic.
4. Mix sauce ingredients in a bowl.

Cooking

1. Heat deep oil to very hot and reduce heat slightly ; drop in prawns and deep-fry for 1 minute, remove and drain.
2. Pour off all but 3 tablespoons oil and stir-fry onions, bamboo shoots, ginger and garlic for 1 minute.
3. Pour the sauce and bring to a boil ; return prawns and simmer until sauce thickens and becomes clear, about 2½ minutes.
4. Sprinkle with sesame oil and finely chopped shallot.

BON APPÉTIT