Chili Butter-Garlic Prawns

Ingredients:
Garlic
Thai Sos Chili
Margarine
Butter
Brown Sugar
Soy Sauce
Pepper
Catsup
Cornstarch
Oil for Frying
Fresh Market Tiger Prawns

1. Clean your prawns, DO NOT REMOVE SHELL.
A. Devein prawns, cut head using a scissors (do not remove)
B. And also cut body shell, cut meat to devein around 40% way. (not half way)
2. Preheat oil, deep fry our prawns. If desired, you can dredge prawns in cornstarch before frying. Any will do. Make sure you pat dry our fried prawns to remove excess oil. 
4. On a separate pan, heat butter and margarine, add in crushed garlic, thai sos, brown sugar, Soy sauce, pepper and catsup. Turn to very low heat. 
5. Prepare cornstarch mixture, add in to sauce and wait till it thickens. 
6. Arrange prawns into serving dish, pour in Chili butter-Garlic sauce, then serve.