2 lb. lg. prawns

SAUCE:

1 c. pineapple juice
1/2 c. brown sugar
1 c. water
3/4 c. water
1 red and green bell pepper
1/4 c. maraschino cherry juice
1/4 c. vinegar
3 tbsp. cornstarch

1. Clean prawns. 2. Heat sauce pan with water to boil. 3. Immerse prawns until light pink. 4. Drain, arrange on platter with bell pepper squares. 5. Sauce; in saucepan mix pineapple juice, brown sugar, 1 cup water, cherry juice and vinegar. Bring to a boil. 6. Mix 3/4 cup water and cornstarch, stir until smooth. 7. With sauce boiling gradually add cornstarch, stirring constantly, until thickened. 8. Pour sauce over prawns, garnish with red and green bell peppers.