Clean the bodies of the shrimp leaving head on. Note the head is heavier than the body. Handle with care. Lay shrimp on paper towel, and pat lightly to dry.
Season shrimp with the garlic salt, Kosher salt, and pepper. Set aside.
Lightly dredge shrimp in flour using index and thumb while supporting the head. Heat oil to 350 degrees. Flash fry for 2 minutes. Remove and place on a paper towel to drain.
Don’t crowd the pan; cook for no more than two per batch.
Place the oil in a heavy bottom sauce pan then add pepper and garlic and sauté for two minutes.
Fold in the tomato paste, followed by the ketchup. Add the remaining ingredients and whisk together.
Bring the sauce to a low simmer. Simmer for about 5 minutes.
Place the prawns into a uniformed circle and ladle the sauce over the top.
Serve in an oval porcelain type dish.