1. Pound the chilli to a paste with little oil.
2. Cut the prawns into 2 pieces lengthwise.
3. Mix the prawns with egg, salt and pepper and deep fry each piece separately to a golden brown colour. Drain well.
4. Heat 2 tbsps. oil and fry the onions till transparent.
5. Add chilli, sugar, tomato sauce, ajinomotto and salt.
6. Mix well then add prawns and stock.
7. Cook over a slow fire for 10 mins.
8. Add the cornflour mixture gradually stirring all the time until boiling point is reached.
9. Serve immediately.

Makes:4 to 5 servings