Gambas in the manner from the chef

Do it yourself:

Heat the olive oil and add sugar, chopped garlic and shallot. Heat until everything turns pale yellow. Add the tomato puree, tomato ketchup and water. Bring to the boil. Reduce the heat to the lowest setting and add the two soy sauces, the butter and the balsamic vinegar. Reduce everything. In the meantime, peel the prawns, make a notch on the back of each prawn and remove the intestinal tract. Mix the prawns with the potato starch and the salt. Deep-fry them in oil at 180 ° C. Arrange the prawns on a plate and cover with the sauce. Finish with some sesame oil and sesame seeds.