• 250 g/8 oz raw prawns, peeled

• 1 egg white

• 2 teaspoons corn flour sunflower oil, for deep-frying

• 1 spring onion, finely chopped

• 2 slices fresh root ginger, finely chopped

• 1 garlic clove, finely chopped

• 1 tablespoon Chinese rice wine or dry sherry 

• 1 tablespoon tomato puree

• 1 tablespoon chili sauce

• tomato rose, to garnish

• lettuce, to serve

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Method:

1. Mix a pinch of salt with the prawns, add the egg white and dust with corn flour.

2. Heat the oil in a wok or deep pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

3. Add the prawns, stirring to keep them separate, and deep-fry for 30 seconds over a moderate heat. Remove from the wok and drain.

4. Pour off all but 1 tablespoon of oil from the wok. Add the spring-onion, ginger and garlic and stir-fry over a high heat for a few seconds.

5. Add the prawns and stir-fry for 1 minute. Add the wine or sherry, tomato puree and chili sauce, stirring until the sauce is well blended.

6. Line a serving dish with lettuce leaves and pour the prawns and sauce into the centre. Serve immediately, garnished with a tomato rose.