1.   Add water and cornstarch mixture and stir quickly until sauce begins to thicken.

2.   Add the sauce and stir gently, cooking until the sauce begins to boil and the prawns are just cooked through.

3.   Butterscotch sauces begin with a mixture of melted butter and often corn syrup to which sugar and cream are added.

4.   If there is too much liquid, remove pork and boil the sauce until it begins to thicken.

5.   If the sauce begins to separate, add a little hot milk and stir briefly until blended.

6.   If sauce begins to cook away, add water.

7.   If the sauce begins to boil, turn the heat down very low.

8.   Over the last year, the sauce has begun to appear in gourmet grocery, butcher and specialty shops.

9.   When sauce begins to bubble and thicken, cover and remove it from heat.

10.   When sauce begins to bubble and thicken, cover and remove from heat.