Gastronomic tours with Swiss Cheese

Had prawns. Had idea what. Had no idea how.

Decided that I wanted to make either sweet and sour prawns or garlic prawns, but didn't know how to make either. Called up dad. He gave me a rough recipe over the phone. All quantities were "to taste", so I decided to give it a try.

Ingredients:

• Prawns (200gms)
• Tomato Ketchup (to taste)
• Pineapple Juice (to taste)
• Salt, Sugar, Chilli Powder, Ginger Garlic paste
• Vinegar (optional, again, to taste)
• Soya Sauce (1 tsp)
• Corn flour/Maida (refined wheat flour)
• Carrots, cauliflower, spring onions (quantity as you see fit)

Method:

1. Chop up carrots into longish slices (diagonally is nice). Break onions into petals.
2. Keep prawns ready (not frozen or cold, should be at room temperature)
3. Mix tomato ketchup and Pineapple juice, adding to taste in a saucepan
4. Heat on low flame
5. Add salt, sugar, chilli powder and ginger-garlic paste
6. Mix in some corn flour or maida to increase thickness. Stir continuously to avoid forming lumps. Keep stirring until it turns translucent.
7. Add in vinegar if necessary for taste and soya sauce.
8. Add in prawns
9. Add in carrots
10. Bring to a boil while stirring continuously. Boil for about 5-10 minutes depending on freshness of prawns.
11. Simmer to get rid of excess liquid if necessary.

I made a few mistakes though. I used frozen prawns and they weren't completely defrosted when I put them in, so they didn't cook completely. The sauce however turned out well.

Other options:

Pre-boil the prawns, or deep fry them in a batter made out of maida/corn flour and bound with egg (you can use just the egg white if you don't want the yolk).