Ingredients

Tiger Prawns (12 to 18 count) - 24 pcs
Diced onions - 100 g
Capsicum - 150 g
Sliced green chillies - 25 g
Ginger - 50 g
Garlic - 50 g
Refined flour - 75 g
Corn flour - 50 g
Sugar - 2 g
Salt - 3 g
Monosodium glutamate - 3 g
Oil - For frying
Red colour - 5 ml
White pepper powder - 2 g

Method of Preparation
Marinate the prawn in refined flour, corn flour, sugar, salt, monosodium glutamate & white pepper powder. Shallow fry for about 5 minutes. Stir fry the capsicum, onions, green chilli and chopped ginger & garlic. Add sugar, salt, monosodium glutamate and white pepper powder. Add fish stock, mix in the prawns and cook for about 3 minutes. Serve hot with hot garlic sauce.