Prawns in Wine and Chilli Sauce

12 -15 peeled uncooked prawn cutlets 5 Cloves of sliced garlic 3 slices of shredded ginger 1 large sliced red chilli 2 sliced spring onions 2 tablespoons oil 2 egg whites 60g cornflour #sauce 2 teaspoons soy sauce 2 teaspoons sugar 50 ml dry sherry 50 ml chicken stock small pinch of salt 1 teaspoon cornflour

Wash prawns and sieve thoroughly and set aside, mix the sauce ingredients. Soak the garlic, ginger, chilli and onions in 2 tablespoons of cooking oil for 1 minute. Add the sauce ingredients and bring to the boil, stir on a moderate heat for 2 minutes and set aside. Beat the egg whites to soft peaks, then fold in half cornflour, dust the prawns lightly with the remaining cornflour, shake off the excess. Heat deep oil to hot, dip the prawns into the batter, then coat them lightly with the remaining cornflour. Deep fry, six prawns at a time, until they're crisp. When all are done, reheat the oil and deep fry the prawns again for 30 seconds to keep them warm and drain well. Pour off the oil and reheat the wok or pan, add sauce and bring to the boil, then pour over the prawns and serve.