Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      green prawns or any other
   3      teaspoons     oil
     1/4  teaspoon       -- ¥
   5                    spice powd. -- (for marinade)
   2      tablespoons   sate sauce -- ( " )
     1/2  teaspoon      curry powder -- ( " )
     1/2  teaspoon      sugar
   1      teaspoon      dry sherry
   3      medium        onions
   1      teaspoon      water
     1/4  teaspoon      chile powder -- ( " )
   1      pinch         salt
   1      teaspoon      cornstarch
   1      teaspoon      soy sauce

Preparation:

1. shell prawns with sharp knife. Using sharp point of knife, cut each prawn down the back and remove black vein. With the knife, make a deep slit down the back of the prawn (not your finger), take care not to cut right through. Combine marinade ingredients in bowl (all with marinade sign plus the last 3 items in ingredients. Add prawns, mix well and let stand for 2 hours. 2. peel onions, cut in half, then cut each half in wedges. 3. Heat oil in large pan or wok, add onions, sauté until transparent, approx 2 minutes. 4. Add prawns and marinade to wok and sauté until prawns turn light pink or in other works, cooked. That should take 3 minutes or a bit longer. Add water and mix well. Arrange lettuce around the edge of the plate. Spoon prawns on the lettuce. To serve in traditional style, place a small metal bowl containing brandy. Light the Brandy and pick up a prawn with chopsticks or any other non flammable material and hold the prawn over the flame to heat and add flavor to the prawns (also to barbeque it in a sense).