Braised Prawns Szechuan Style

200 g large prawns
1/2 tbsp chinese rice wine
4 tbsp chicken broth

1/4 tbsp chilli bean paste
1-1/2 tbsp wine sediment
1/4 tsp minced fresh ginger
1/4 tsp salt
1/2 tsp sugar
1 sprig of scallion chopped
2 tbsp tomato ketshup
1/2 tsp corn starch
1/2 tbsp sesame oil
2 tbsp oil for frying

Remove black vein from the prawns and pat dry.
If the prawns are really large, cut them into 2 or 3 sections.
Heat oil in work.
Add prawns and stir fry in the hot oil over high heat for a twenty seconds.
Sizzle with the chinese rice wine.
Add the chicken broth and cook for one minute.
Remove from flame.

Heat 1 tbsp of oil in the wok.
Add the chili bean paste, wine sediment, minced ginger, salt, sugar, chopped scallions, pepper and fry for 20 seconds.
Add some chicken broth if it is too dry.
Add the prefried prawns and fry together for two minutes till all the sauce has been absorbed.
Add the ketshup and fry for another minute or two.
Thicken with corn starch and a little water.
Add a few drops of sesame oil before serving.