Recipe Ingredient
- 600g medium large prawns, trim off the tip of the head and pointed sharp end of the tail
- 2cm knob ginger, minced
- 3 cloves garlic, chopped
- 1-2 tbsp oil
- 1 tsp rose wine
- Sauce (combined)
- 125ml water or fresh chicken stock
- 1 tbsp hoisin sauce
- 1 tsp chilli sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- Dash of monosodium glutamate
- 1/4 tsp sesame oil
- Thickening
- 1 tsp corn flour mixed with 1 tbsp water
- Garnish
- 3 stalks spring onions, cut into 4cm lengths
Instructions
- Panfry prawns lightly in as little oil as possible. When one side starts to brown, turn to the other side immediately to brown as well. Dish out and put aside.
- Heat wok with 1-2 tablespoons oil and sauté minced ginger and garlic until fragrant. Return prawns to the wok and add in the rose wine. Cover the wok for a minute.
- Remove the wok cover and pour in the sauce. Allow to simmer for a while until it begins to boil.
- Add the spring onion and glaze the dish with a sprinkling of sesame oil. Add thickening to mix and dish out to serve immediately.
