Finely chop 1 large onion and fry it in 2 tablespoons oil in a large wok or frying pan until golden. Add 1 tablespoon strong chilli paste or 2 teaspoons paprika and 1/4 teaspoon cayenne pepper.
 Put 400 g / 0,9 lb prawns with the shells on in the pan, do it in two batches if necessary. Turn the shrimp occasionally and cook 6-8 min. over medium high heat. (Is the heat too strong, the paprika powder will give a burnt taste.)
 Sprinkle the shrimp with a little salt to taste, pick them out and keep them warm. Pour 1/2 dl / 0,1 pt broth mixed with 1- 2 teaspoon soy sauce into the pan and boil till they have absorbed the onion and spices left from frying the shrimps.
Serve the shrimp over hot rice with the spicy juices from the pan. Everyone clean their shrimps at the table.
Tip: The shrimps can also be fried a few minutes to suck up the oil first before you add equal parts of tomato paste and broth flavored with vinegar, a little honey and salt. Let the shrimps simmer 1-2 minutes in this mixture.