Toshali Sands

Butterfly Prawns with a Hot Sesame Sauce

03 - portions
Ingredients
Prawn (King Size) - 12 Nos
Spring onion - 4 pieces
Ginger - 1 small piece
Garlic - 6 cloves
Onion - 20 gm
Vinegar - To taste
Egg - 1 No
Cron Flour - 50 gm
Refined Flour - 2 tsp
Monsodium
Glutamate (Ajinomoto) - To taste
Seasme Seed - 25 gm
Oil - For deep-frying
Dry Red Chilly Sauce - 2 tbsp
Tomator Sauce - 50 gms
Salt, Pepper, Sugar - To Taste

Method
Shell and clean prawns, wash thoroughly. Marinate prawns with egg, salt, monosodium glutamate (ajinomto) dry red chilly paste, corn flour and refine flour. Make shape of butterfly. And deep into the better (Batter is made by mixing same quantity of corn flour and refined flour, salt, monosodium glutamate (ajinomoto), chopped green chilly, red chilly, water). Heat oil for deep frying. Fry the prawns and remove after 03 minutes. Heat oil in a pan. Add fine chopped garlic, ginger and chopped onion. Then add the prawns and sauté for a minute. Add the seasonings, tomato sauce, dry red chilly sauce, fried sesame seed and stock. Thicken with a little corn flour blended in cold water. Remove from fire and add vinegar to taste. Garnish with chopped spring onion and raw sesame seed.