PUBLISHED: 10:48 AM on Wednesday, February 2, 2005
Firecracker Prawns

1/4 cup Kikkoman Teriyaki Marinade & Sauce

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.