vietnamese prawns

Ingredients
600g medium-sized prawns (A):
2 stalks lemon grass (serai), thinly sliced
5 cilipadi, finely chopped
2 red chillies, finely chopped
1 big onion, choppedSeasoning:
4 tbsp tom yam paste
2 tbsp tamarind juice
2 tbsp sugar
Sesame oil
MethodSeason prawns with a pinch of salt, sugar and monosodium glutamate; toss in cornflour.Deep-fry marinated prawns in hot oil until crispy. Heat wok with oil and saute (A). Add in seasoning ingredients and saute till fragrant.Mix in prawns and stir-fry well. Lastly, add two drops sesame oil. Dish out and serve.