25- medium sized Prawns
1 Green pepper
6 green chillies
5 cloves of garlic
3 medium sized onions (1 for the marinade, 1 finely chopped for the gravy, 1 chopped in big squares about an inch)
2 table spoons Thick and sweet soya sauce
2 tablespoon soya sauce (I prefer Kikkoman) plus 1tsp soya sauce for marinade
1 tablespoon rice vinegar
1 tsp brown sugar
1 tablespoon honey
1tsp chili powder
7tablespoons Corn starch for the prawns and 2 tsp for the sauce to thicken
2 tablespoons of rice flour
2 tsp pepper powder (1tsp for the marinade, 1tsp for the sauce)
2 tsp ginger garlic paste
Clean the prawns and devein them. Grind the ginger, garlic, 2 green chillies and onion. Add the marinade, 1 tsp soya sauce, 1 tsp pepper powder, 1 tsp red chili powder to the prawns and keep aside for ½ an hour to one hour.
Chop the onions and green pepper into squares.
Make the sauce
chop the remaining green chillies. Take a bowl, add thick and regular soya sauce, rice vinegar, honey, green chillies, corn starch, 1 tsp pepper powder, and brown sugar. Add 1/4 cup water to it.
Pan Frying the prawns
Heat a nonstick pan, while it is heating up, take the prawn marinade add 7 tablespoons of corn starch, 2 tablespoons of rice flour. It should coat the prawns well. If needed add more corn flour. Mix it well. Pan fry the prawns with few spoons of oil. They fry fast. Flip and fry on the other side too.
Heat a wok on medium, add the finely chopped onion, sauté for minute, add ginger and garlic paste, fry for couple of minutes. It should lose the raw smell and should be light brown. Add the chunks of onion and bell pepper fry for another minute, it should remain crisp. Stir the sauce as corn starch settles at the bottom. Add the sauce to the wok. Allow it to thicken, check the taste. If needed add salt and chili powder. Add the fried prawns and mix well. Turn off the heat. Garnish with coriander leaves. Serve it hot with plain rice or Mushroom fried rice.