12 fresh prawns (about 2 lbs.)
2 tbsp. green onion, chopped
1 tbsp. ginger, chopped
2 tsp. salt
2 tsp. sugar
1 tbsp. wine
1 1/2 c. soup stock (or water)
4 tbsp. tomato ketchup
1 tbsp. cornstarch (make paste and 1 tbsp. cold water (make paste) - mixed together
10 tbsp. oil

1. Cut each prawn down the back and remove black vein. Do not remove shells, clean.

2. Heat 6 tablespoons oil in frying pan. Cook the prawns until red (fry each side 1-3 minutes).

3. Sprinkle wine and add sat, sugar and soup stock (or water). Cook about 3 minutes. Remove all from frying pan.

4. In the same fry pan heat another 3 tablespoons oil to fry chopped green onion and ginger, then add tomato ketchup, stir-fry about 1 minute. Add prawns to sauce mixture, cook another 1 minute, add cornstarch paste, stir and fry until thickened. Sprinkle 1 tablespoon hot cooking oil in last (optional) and serve. Lay cilantro leaves on prawns for garnish (option).