Ingredients:
* 3/4 pound Medium prawns, peeled and deveined
* 2 teaspoons Cornstarch
* 1 teaspoon Sesame oil
* 1/4 teaspoon Salt
* 1 pinch White Pepper
* 3 tablespoons Ketchup
* 2 teaspoons lemon juice
* 1/2 teaspoon chili sauce
* 1 cup Broccoli flowerets
* 1 tablespoon Salad oil
* 1 teaspoon Minced garlic
* 1 tablespoon sherry
* 1 pinch White pepper
Directions:
In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add prawns and stir to coat. Cover and marinate in refrigerator for 30 minutes.
In a small bowl, mix together ketchup, lemon juice, and chili sauce. Set aside.
In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again.
Arrange broccoli in center of serving platter; set aside.
Place a wok over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and prawns and stir-fry until shrimp turns pink, about 2 minutes. Remove half the prawns from the wok and set aside.
Add wine and pinch of pepper to the pranws remaining in the wok; stir to coat completely. Place the prawns on one side of the platter.
Return reserved prawns to wok. Add chili sauce and stir to coat and heat through, about 1 minute.
Spoon prawns and sauce onto other side of serving platter.