Ingredients from store:

• 2 tablespoons of cooking wine
• 1 cup + 3 tablespoons separately: wheat starch
• 1 teaspoon finely chopped garlic from a jar
• 1 teaspoon of chilipaste
• 2 tablespoons soy sauce kikkoman
• 1 tablespoon of rice vinegar
  

Other necessities:

•     350 gr big prawns
  
•     1 eggwhite
•     2 finely chopped spring onions
•     1/2 teaspoon finely chopped ginger
•     1/2 teaspoon of sugar
•     1 teaspoon of sesame oil

Preparation:

Prepare the prawn

•     Remove the prawn from their shells and clean them
•     Put the prawn in a bowl and add the rice wine
•     Add half a teaspoon of salt to this
•     Mix thoroughly and let it rest (marinate)

Batter

•     Put the eggwhite in a cup and add a tablespoon of wheat starch to it
  
•     Add a teaspoon of oil
•     Mix thoroughly until it becomes a white paste
•     Put the batter in a deep plate

Bake prawn

•     Put 3 tablespoons of wheat starch on a plate
•     Place the wok pan (or ordinary deep pan) on a high heat
•     Add 6 cups of oil to the pan and let it warm up
•     Dip each prawn first in the batter and then in the wheat starch until well covered and add to pan
•     Let the prawn bake briefly. Each prawn that has a nice crust can be taken out of the pan
•     Continue until all the prawn are fried.

Finish baking the shrimp

•     Clean the wok pan. Put in two tablespoons of oil and put on a warm fire
•     Add the spring onions
•     Add the garlic paste
  
•     Add the chopped ginger
•     Add the chili paste
•     Let simmer until it becomes aromatic
  
•     Add the soy sauce
•     Add the sugar
•     Add the rice vinegar
•     Add 2 tablespoons of water
•     Let it simmer briefly

Finish off

•     Add the prawn to tha pan
  
•     Add the sesame oil
•     Mix well ... and ready! (eat with white rice).

Tasty !