Ingredients:
Prawn - 1 kg, peeled and deveined, leave tails intact
Chicken stock - 30 ml
Sugar - 10 gms
Dry ginger - 8 gms
Garlic - 8 gms
Dry kashmiri chilli or dry red chillies - 30 gms, deseeded and cut into half
Ginger - 8 gms, thinly sliced and soaked in water
Sesame seeds - 10 gms, slightly roasted
Spring onion and ginger water, sliced and soaked in 10 ml water
White vinegar - 10 ml
Tomato ketchup - 10 ml
Worcestershire sauce - 15 ml
Oil for frying
Salt - 15 gms

Method:
1. Wash the prawns thoroughly and drain excess water.
2. To marinate prawns, add salt, ginger water, spring onions and chicken stock.
3. Take a frying pan and add oil. To the heated oil, add the dry ginger, spring onion and garlic. Stir fry for about 1 minute.
4. Next, add the prawns and cook for about 2 minutes.
5. Mix rest of the ingredients except sesame seeds and toss well. Cook for another 5 minutes.
6. Put prawns on the plate. Dust the prawns with sesame seeds and serve immediately.