Szechwan chilli prawns

- 1½ pounds raw prawns, peeled and deveined
- 3 tablespoons cornflour
- 3 shallots finely chopped
- 1½ oz bamboo shoots, drained and finely chopped
- 6 slices fresh ginger, finely chopped
- 4 cloves garlic, finely chopped
- Deep-frying oil

Sauce
- One-third cup water
- ½ cup tomato sauce
- 2 teaspoons chilli oil or chilli sauce
- 1 tablespoon dry sherry
- 1 teaspoon cornflour
- Pinch of salt and white pepper

Rinse prawns and pat dry with kitchen paper.
Coat with cornflour and set aside.
Mix sauce ingredients in a bowl.

Heat deep oil in a wok.
Drop in prawns and deep-fry for 1 minute, remove and drain.
Pour off all but 3 tablespoons oil and stir-fry shallots,bamboo shoots, ginger and garlic for 1 minute.
Pour in the sauce and bring to a boil.
Return prawns and simmer until sauce thickens and becomes clear, about 2 minutes.

Sprinkle with sesame oil and finely chopped shallot.
Serve.

BON APPETIT