Pacific Prawns and Tomato Sauce

5-6 frozen Pacific prawns
3 to 4 strips of bacon
tooth picks
2 tablespoons peanut oil
1 crushed slice fresh ginger
1 crushed clove garlic
pinch each salt, pepper, sugar and Ve-Tsin (M.S.G.)- optional
1 teaspoon ginger sherry
1 rounded tablespoon tomato ketchup
1 pint (2/3 cup) chicken stock
3/4 teaspoon corn-flour
1 dessertspoon water
1 sprigs parsley

Cut through, the shelled prawns and remove the black intestinal lines.
Butterfly the prawns. Wrap bacon around the prawns and secure with tooth
picks. Heat the oil. While it is getting hot, add the ginger and garlic
and let them begin to color. Then remove them. Add the prawns and move
them about as they cook for 1 minute. Add the seasonings, ginger sherry,
tomato ketchup and chicken stock and cook for 1 minute. Add the
corn-flour, blended with the water, and cook for a further 2 minutes.
Taste and, if necessary, add further salt and Ve-Tsin. Turn the mixture
into a heated serving dish and garnish with sprigs of parsley.


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