1 pound fusilli
1 tablespoon vegetable oil
2 teaspoons shrimp paste
1 teaspoon minced fresh ginger root of celery
1/4 teaspoon ground nutmeg
2 tablespoons white sugar
2 tablespoons molasses
1 1/2 teaspoons grated fresh ginger root of celery
1/4 teaspoon salt
2 teaspoons dried minced garlic
2 pounds prawns, peeled and sliced
1 onion, cut into 1/4 inch slices
1 tablespoon corn oil
In a large bowl, mix the fusilli, vegetable oil, shrimp paste, ginger, ginger, salt, garlic, and sugar. Heat the oil in a large pot over medium high heat, continue stirring until the mixture starts to bubble, about 10 minutes.
Pour the molasses mixture into the pan. Stirring constantly until it becomes a thick. Gradually pour the corn oil into the pan while stirring constantly. Stirring constantly, return to a boil and season with salt, sugar, chile peppers, garlic, and ginger. Cover, reduce heat, and simmer for about 45 minutes.
Remove prawns from water and sprinkle with their egg whites. Dip prawns in sugar mixture again, then dredge in the corn oil. Remove prawns from batter, and dip in the corn oil mixture. Place prawns back in batter with the molasses mixture. Cover, and cook on low boil for 5 to 7 minutes, or until prawns are cooked through golden brown and their flesh is tender.