Chicken Livers with Prawn Sauce

I was not not really keen on trying this recipe first because of the chicken livers but the mix of the different flavours in this recipe was brilliant!

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   First prepare the Cornflour (cornstarch) mixture: Measure spoons of cornflour into a bowl, then stir in twice the amount of water. Pour into a screw-top jar and keep in the refrigerator. Stir or shake jar before measuring out required amount.
   
   Then, concerning the dish: bring a small saucepan of water to the boil, add livers and cook for 2 minutes, drain, cool and slice. Shell and de-vein prawns (remove the black line on their back with a sharp knife). Place shells and heads in a saucepan with 250ml (8fl oz/1 cup) water and simmer for 30 minutes. Stir in wine or sweet sherry, strain and reserve liquid.
   In a wok, heat oil, add chilli and ginger and fry for 30 seconds, add livers and stir-fry for 3-4 minutes. Using a slotted spoon, remove from wok and drain on absorbent kitchen paper. Add prawns to wok and stir-fry for 2 minutes then return livers, chilli and ginger to wok and cook for 2 minutes. Stir in reserved prawns liquid and bean paste and simmer for 5 minutes. Stir in the cornflour (cornstarch) mixture and bring to the boil, stirring.
   
   Enjoy your meal!