Fried Prawns With Leeks, From the Philippines

“I read about this recipe in a newspaper in Manila,” Nena A. Valencia writes. “I prepared it at home, with some modifications, for the first time during Christmas. My family was delighted and many asked for the recipe.

“Another variation, equally delightful, uses an equal amount of carbonated lemon-lime beverage in place of the beer.”

PRAWNS A LA MANILENA

1 pound prawns or tiger shrimp (jumbo shrimp)

1/4 cup cornstarch

1/4 cup oil

4 stalks leeks, cut into 1-inch pieces

1 cup tomato sauce

1/2 cup beer or carbonated lemon-lime beverage

1/2 cup water

3 tablespoons sugar

Salt

Peel and clean prawns and cut in halves lengthwise. Roll in cornstarch. Heat oil in skillet or wok and fry over high heat. Fry prawns very quickly until crisp. Drain and set aside.

Saute leeks in skillet with remaining oil. Add tomato sauce, beer, water, sugar and season to taste with salt.

Simmer few minutes or until thickened. Add fried prawns. Cook just to heat to serving temperature. Garnish with fried or baked onion rings and parsley. Makes 4 servings.

--NENA A. VALENCIA

Glendale