Ingredients :
200 gms prawns
10 gms red chilli
5 gms chilli powder
30 gms fried cashewnuts
10ml each white wine, vinegar
A pinch of Ajinomoto
20 ml Soya Sauce
10 gms spring onions
5 gms each ginger and garlic
5 teaspoons (15gms) cornflour
50 ml stock
50 ml oil
30 gms each capsicum and
carrots Salt to taste

Method:
De-vein and shell prawns, wash Slice capsicum, carrots, spring onions. Slice ginger and garlic. Marinate prawns in salt and half of the cornflour.

In a bowl make a sauce of Soya sauce, ginger, sugar, salt, Ajinomoto, stock,wine and remaining cornflour.

Heat 50 ml oil, add dry chilli, chilli powder, ginger, garlic, spring onions. Fry till ginger-garlic flavour comes up. Add vegetables, cashewnuts and prwans. Stir. Add the sauce.Cook till thick. Serve.