Prawn Sixty Six

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Ingredients:
8 pieces – medium sized prawns, shelled and deveined (with tall intact)
For the Batter:
1 – egg white
2 tbsp – plain flour
½ tbsp – cornflour
a pinch salt
a pinch pepper
1 tsp – ginger juice
For the Masala:
1 – large onion, chopped
2 tbsp – ginger/garlic paste
2 – green chillies, chopped
1 tsp – chilli paste
16 – curry leaves
1 tbsp – ginger juliennes
1 tbsp – tomato ketchup
1 tbsp – tomato puree
1 tbsp – soya sauce/oyster sauce
1 tbsp – sugar
4 tbsp – yoghurt
1 tsp – tomato paste, whisked into the yoghurt
4 tbsp – oil
2 tbsp – coriander leaves, chopped
salt to taste
oil for deep frying

Method:
Mix all ingredients for the batter in a bowl with little water till a batter of dipping consistency is reached.
Heat oil in a wok.
Dip the prawns in the batter and deep fry for 2-3 mins.
Heat 4 tbsp oil in a wok and fry the chopped onions till pink.
Add the green chillies and ginger garlic paste.
Fry till onions are golden brown.
Add the curry leaves and chilli paste and saut for 30 seconds.
Now add the yoghurt and saute till the oil separates.
Add the sauces, tomato puree, ketchup, sugar and ginger juliennes.
Add the fried prawns and 2 to 3 tbsps of water if needed to coat the prawns over with the sauces.
Stir-fry for another 30 seconds on low heat.
Serve garnished with coriander leaves.