1. Shell and de-vein prawns. Wash and marinate with salt, vinegar and garlic paste.
2. Heat oil. Add finely chopped garlic and tomato paste. Add ½ cup water, salt, Ferns' Hot Curry Paste and ajinomoto. Simmer for 10 minutes.
3. Make a paste with 2 tablespoons corn flour and a little water and stir into the sauce to thicken.
Make a batter with corn flour, refined flour and 2 eggs and salt to taste.
4. Dip the prawns in batter and deep fry in hot oil. Add the prawns to the hot garlic sauce.
Garnish with finely chopped spring onion greens and decorate with spring onion flowers.
8. Chicken and Garlic Chaat
