1 1/4 pound prawns or large shrimp

MARINADE:

2 tbsp. egg white
1/2 tsp. salt
1 tbsp. cornstarch

COATING:

1/2 cup cornstarch
2 tablespoons garlic, thinly sliced
1/4 cup dried mushrooms, soaked in water until softened
2 tablespoons green peas
2 tablespoon carrots, cooked, sliced

SEASONING SAUCE:

3 tbsp. sugar
3 tbsp. vinegar, brown
6 tbsp. soup stock
1/2 tsp. salt
2 tbsp. cornstarch
1/4 tsp. sesame oil
3 cups peanut or vegetable oil (or as mush as is needed)

Remove the head, the shell (keep the tails shell), and de-vein the prawns. Clean and pat dry. Split each prawn lengthwise into 1 big piece. After softening the mushrooms, remove the stems and tear into small pieces.

Cook the green peas until tender.

In a medium bowl, prepare the seasoning sauce.

Heat the oil in a pan. Deep fry the prawns for about 30 seconds on each side or until done. Remove the prawns using a perforated spoon and drain on paper towels.

Reheat 3 tablespoons of oil in the saucepan. Stir fry the garlic for several seconds. Then add the mushrooms, carrot, and green peas. Stir together over high heat for a few seconds again. Pour in the seasoning sauce and bring to a boil. Remove from heat and transfer the fried prawns to the sauce. Stir in 1 tablespoon of hot oil.

Serve.

Makes 4 servings.