Title: Broiled prawns with tomato and chili nam yuey
 Categories: Main dish
      Yield: 2 Servings
 
      8    Prawns
    3/4 c  Oil
      1 tb Ginger, minced
      1 tb Spring Onion, minced
      2 tb Garlic, minced
      4 tb Tomato Sauce
      1 tb Chili Nam Yuey
      1 tb Cornstarch Paste

MMMMM-------------------------SEASONINGS------------------------------
      1 tb Wine
      1 tb Salt
      1 tb Soy Sauce
      1 ts Sugar
      3 tb Soup Stock
 
  Cut off the prawns barbels and feet. Cut open each prawn back. Remove
  the black digestive cord. Heat 1/4 cup of oil in a pan. Cook the
  prawns over a low flame. When 1 side is cooked, turn the prawns over
  to cook the other side. Remove when the prawns are well done. Put the
  cooked prawns in water with some minced ginger. Bring to a boil.
  Remove and drain. Put the remaining oil in a wok. Stir-fry spring
  onion, ginger, and garlic for a few seconds. Add tomato sauce and
  Chili Nam Yuey. Mix well. Add wine, salt, soy sauce, sugar, soup
  stock and the prawns. Bring to a boil. Lower the flame and simmer
  till there's almost no liquid left. Thicken with cornstarch paste and
  serve. Note: The boiling step is necessary to remove the oil attached
  to the grilled prawns to allow the seasonings to be absorbed. From
  The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by
  James Lor.