This is what i made for my xmas lunch for my family. Its a mild version of chinese chilli prawns without all that heat (spice). I used tiger prawns to make these, peeling them leaving their tails on.  Its an Indochinese dish available in most chinese restaurants in India,

INGREDIENTS

500 grams of peeled prawns

Marinated in : 1 tablespoon each of soya sauce, white vinegar, chinese wine (optional), ginger garlic paste

A pinch of white pepper and a bit of red chilli sauce

FOR THE SAUCE:

1 white onion chopped fine

1 tablespoon ginger garlic paste

1/4 cup of ketchup

Splash each of soya sauce, chilli sauce, sesame oil, vinegar

4 tablespoons of cooking oil

1 tablespoon of cornflour mixed with 1/4 cup of water

Chopped green chillies and spring onions

METHOD:

Heat 2 tablespoons in a wok or non stick frying pan on high heat. Stir fry the marinated prawns for a minute till just about done taking  care not to overcook or else they will turn dry and hard. Remove aside and add 2 more tablespoons of oil into the same wok. Sautee the ginger garlic paste for a few seconds and then add the onion. Sautee for half a minute and then add all the sauces and stir. Add the cornstarch and water mixture and then the prawns. Cook on high heat for half a minute and then quicky add the chopped chillies and then the chopped spring onions. Taste and correct sauce and serve immediately.

NITU DIDI TIP

Do not over cook the prawns as they become dry and hard and lose all nutritive value.

If you like it spicier add more chilli sauce. If you like it less sweet you can add tomato paste instead of ketchup.

You can also use a spicy ketchup for this recipe