RECIPES OF SINGAPORE

Ingredients

2 1/2 tbsp

1/4 cup

3 tbsp

1/2 tsp

1 small

1 lb

1 tbsp

1 tsp

2

3 cups

3/4 cups

5

Corn flour

White vinegar (for sauce)

Sugar (for sauce)

Fresh ginger (finely grated)

Green cucumber (finely sliced)

Raw prawns (medium-size)

Arrowroot (for sauce)

Water (cold, for sauce)

Egg whites

Water (cold)

Pineapple (orange) juice (for sauce)

Spring onion curls

Salt

Red coloring powder (pinch, for sauce)

Peanut oil (for deep frying)

1. Shell and de-vein prawns, leaving only the last segment of the shell and the tail on

2. Wash the prawns, then soak them in cold water with half teaspoon salt for 30 minutes

3. Drain well in a colander and then blot with kitchen paper

4. Put prawns into a dry bowl and sprinkle with another half teaspoon of salt

5. Add the ginger and mix well with hand

6. Add egg whites and corn flour and mix again until prawns are thoroughly coated

7. Cover and refrigerate for 4 hours or leave overnight

8. At serving time make the sauce and have it ready, then heat oil for deep frying (at least 3 cups of oil in a wok)

9. When oil is hot add half the prawns and fry for 1 minute or less--just until prawns turn opaque and pink (Do not overcook or they will lose their succulence and become tough)

10. Lift out on wire spoon and drain on absorbent paper

11. Let oil get hot again and fry remaining prawns

12. After draining, put the prawns on serving plate and pour sauce over

13. Garnish with slices of cucumber and spring onion curls and serve at once 
    
    Sauce:

1. Combine vinegar, fruit juice, sugar, salt and sufficient coloring to give a bright pink color

2. Bring to the boil, remove from heat and stir in arrowroot mixed smoothly with cold water

3. Return to heat and stir until sauce boils and thickens

          Spring onions curls:

1. Cut 10 cm lengths of spring onion, using green leaves as well as white portion

2. With a sharp, pointed knife cut one end into fine strips

3. Soak in iced water and the strips will curl outwards