Sate Prawns (Shrimp) - cooking recipe

Ingredients

1 kg prawns (raw or green)
3 medium onions
3 tablespoons oil
1 tablespoon water
Marinade
1/4 teaspoon five-spice powder
1/4 teaspoon chili powder
2 tablespoons satay sauce (we use Jimmy's a bean based sate sauce)
1 pinch salt
1/2 teaspoon curry powder (I use a hot Madras)
1 teaspoon cornflour (cornstarch)
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon dry sherry

Preparation

Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through.
Combine marinade ingredients in bowl, add the prawns, mix well and stand for 2 hours.
Peel onion, cut in half then cut each half in wedges.
Heat oil in large pan or wok, add onions, saute until transparent, approximately 2 minutes.
Add prawns and marinade mix to wok, saute until prawns have turned light pink and prawns are cooked, approximately 3 minutes, add water and mix well.
Suggested you serve by arranging lettuce leaves around edge of plate and spoon prawns over or to serve in the traditional style, place small metal bowl in centre of prawns and fill with warmed brandy and set alight and pick up a prawn with chopsticks (we use fondue forks) and hold over brandy flame to heat and flavour prawns as for barbecue prawns.