1 tablespoon sugar
2 tablespoons tomato ketchup
1 teaspoon plus 1 tablespoon cornstarch, divided
1 red jalapeño pepper
1-1/2 pounds (16 to 20 count) extra-large fresh or thawed prawns, peeled and deveined
2 cloves garlic, minced
2 tablespoons vegetable oil
2 green onions and tops, sliced
Combine first 3 ingredients with 1 teaspoon cornstarch and 1/4 cup water. Cut jalapeño lengthwise in half; discard half of seeds. Chop jalapeño with remaining seeds and combine with shrimp, garlic and remaining 1 tablespoon cornstarch. Stir-fry shrimp in hot oil in wok or large skillet over high heat 2 minutes; remove. Stir teriyaki sauce mixture and pour into same pan. Cook, stirring, until sauce boils and thickens. Stir in shrimp and green onions and cook just to coat with sauce.
Makes 8 appetizer servings.