Chilli Prawns/ Prawn Tempura with a pungent dipping sauce

I had some left over prawn and was sick of the usual dry preps and the curry...never comes out right for me. I was searching online for some easy prawn recipes and came across this from mariasmenu. I wouldn't say this was a damn easy dish to prepare, but a damn tasty and addictive one at that. It can be served as an appetiser with a dip or as a side to Chinese mains. I didn't have green peppers and so omitted them. Made a few changes here and there too.

Prawns- 250gms (cleaned and deveined)

To marinate:

Plain flour- 3 tbs

Cornflour- 2 tbs

Fresh ground pepper- 2 tsp

Salt- to taste

Egg- 1

Spring Onions- 2 big ones, thinly chopped

Ginger garlic paste- 1 tbs

Chilli pwd- 1/2 tsp

Ground pepper- 1/2 tsp

Soy sauce- 2 tbs

Oil- to fry

Salt- to taste

Lime juice- to sprinkle

Make a paste with plain flour, corn flour, pepper powder, egg, salt and water and marinate the prawns for about half an hour in this paste. the prawns should be well coated. Deep fry the prawns in hot oil, drain on paper towels and keep aside.

In a frying pan, heat about 1 tbs oil (use the left over oil from frying) and sautee the spring onions and Ggp till they become soft and fragrant. To this, add chilli pwd and pepper pwd and mix well. Add the soy sauce and salt required and sautee well. Finally add the fried prawns, sautee for a few more minutes till it becomes dry. Sprinkle some lime juice, garnish with spring onions and dig in. If you need a dipping sauce to accompany the appetiser, here goes:

Soy sauce- 2tbs

Grated ginger- 1 tsp

Balsamic vinegar- 1 tsp

Sugar- a pinch

Mix all this together, season with a little ground pepper and you are ready to go.

Notes: If you add tomato sauce along with the soy, i guess it tastes even better. I somehow dislike the tomato sauce. So i avoided it.

If you have king prawns/tiger prawns and beer, add the beer to the batter and deep fry till crisp and golden and you have prawn tempura.