Instructions

1. In a mixing bowl add the corn flour, plain flour, chilli powder, white pepper and ginger garlic paste along with the salt and herb mix. Add the vinegar and water; mix to make a thick batter. Add the prawn pieces to it and mix well coating all the pieces with the batter.


2. Heat oil in a wide saucepan. Fry the prawn in the hot oil in batches for 1-2 minutes. They should have a slight colour all over. Drain the prawn on kitchen paper and set aside.


3. To make the sauce, heat vegetable oil in a pan on a medium heat. Add the white part of the spring onions and fry for a few seconds followed by green chilli, chopped garlic and chopped ginger. Fry for 10 seconds and add the green peppers along with the red onions. Sauté for 1-2 minutes until they begin to soften.


4. Add the chilli garlic sauce and the ketchup manis then stir well. Add water and bring to a boil and simmer for 1 minute on low heat. Add the corn flour-water mix, season to taste and simmer for another 2 minutes as it begins to thicken. Turn the heat off and cool the sauce slightly.


5. When you’re ready to serve, add the fried prawn pieces to the gravy, stirring well making sure to coat all the pieces with the sauce evenly. Simmer the sauce on low heat for a minute. Serve with pita bread or rice with a garnish of the green ends of the chopped spring onions.