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Prawns Shanghaiennes
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6 Pacific prawns
1-2 beaten eggs
Salt
1 medium sized finely chopped onion 1/4 small hot red chilli
Peanut oil
1 small dessertspoon sugar
Pinch Ve-Tsin (Monosodium glutamate )
1 teaspoon tomato puree
2 tablespoons chicken stock
1 small teaspoon cornflour
1 dessertspoon water
Method :
Shell, clean and cut the prawns into three pieces each and dip in enough beaten egg with a pinch of salt to seal it. Leave aside. Finely chop the onion. Pound the chili with 1-2 drops oil. Heat 2 tablespoons oil in a frying-pan. Add the prawns; toss and move them about for 2 minutes. Lift them out and drain and in the pan, with hardly any oil in it, fry the onion, tossing and moving it about , until it is translucent but not colored. Away from the heat add the chili, the sugar, Ve-Tsin, tomato puree and pinch salt and mix well together. Add stock then the prawns and cook for 2 minutes. Finally blend the corn flour and the water. Cook for 11/2 minutes.
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