X,
Im am familiar with it, but there are so many variations. crust or no crust, batter, dark or light or citrus based sauce.
I like coating the prawns in dry corn starch. first butterfly them,coat, then deep fry. The cornstarch gives a thin light coating.
With the corn starch coating then you go with the thinner sauce.
Heres one sauce: equal parts of pineapple juice, orange juice, chicken broth. Brown what ever nuts you want to use, a trick is to soak the nuts in some water/sugar or honey solution, then brown them slightly, carmelising the sugar which will coat the nuts. I like useing cashews. this will also make the nuts crispy.
Boil the juices and broth together, then add the honey and a a touch of oyster sauce. Thicken with corn starch to your desire. Some put garlic in it which spikes up the flavor. You can also add worcheshire sauce or vinegar to tang it up some.
Seeya
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